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 159: Book Review: Cowgirl Creamery Cooks
December 02, 2013 23:24 - 31 minutes - 29 MBOn this edition of the Cutting the Curd Book Review, Diane Stemple talks with Sue Conley, co-author of Cowgirl Creamery Cooks. Sue, along with her partner Peggy Smith, were artisan cheese innovators with the establishment of the Cowgirl Creamery in Marin County, California. Tune in to hear how the Cowgirls combined recipes with cheese know-how in order to create an encompassing cheese guide. Tune in to learn how to arrange cheese plates according to region, variety, and beyond! Hear how Cowg...
Episode 158: Urban Cheesemaking Series: Learning About Cheese with The Brooklyn Kitchen
November 25, 2013 19:16 - 30 minutes - 28.2 MBWant to learn how to make cheese? Live in Brooklyn? Why haven’t you been to the Brooklyn Kitchen yet!? Learn all about New York City’s original “small box cooking store” and their educational programs on this weeks episode of Cutting the Curd. Anne is joined by Brooklyn Kitchen’s ÂDirector of Education, Michelle Warner, who shares her personal story and gives some insight into the programs at Brooklyn Kitchen! This program has been sponsored by Cain Vineyard & Winery. “People always walk a...
Episode 157: Affinage: A Timeline
November 18, 2013 19:39 - 31 minutes - 28.5 MBWhat is affinage? Simply put, it’s the art of ripening cheese. However, as you’ll learn on this episode of Cutting the Curd, it’s a complicated art that is as challenging as it is rewarding. Hear from Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide as she explains the school’s programs in affinage. Later in the show, affinage expert ÂLaini Fondilier of Lazy Lady Farm joins in and ...
Episode 156: Book Review: It’s Not You, It’s Brie
November 04, 2013 19:22 - 32 minutes - 29.4 MBKirstin Jackson focuses on American cheese in her new book, It’s Not Your, It’s Brie: Unwrapping America’s Unique Culture of Cheese! On this edition of Cutting the Curd‘s book review, guest host Diane Stemple talks with Kirstin about her first book, and the research and stress that went along with writing. Hear how Kirstin learned about different inspirations for cheeses from farmers and cheesemakers! Find out why Kirstin works within a light-hearted aesthetic, and why she imposed such a tig...
Episode 155: Gordon Edgar
October 25, 2013 21:13 - 34 minutes - 31.8 MBOn this week’s special episode of Cutting the Curd, host Diane Stemple speaks with Gordon Edgar, author of Cheesemonger: A Life on the Wedge. Gordon Edgar is a cheesemonger based in San Francisco, California. He has been selling and working with cheese since 1994, at San Francisco’s largest grocery store. His latest book, Cheesemonger: A Life on the Wedge, is the highly readable story of Gordon’s unlikely career as a cheesemonger at San Francisco’s worker-owned Rainbow Grocery Cooperative. W...
Episode 154: State of Cheese: Florida and Southern Cheese Festival Recap!
October 11, 2013 19:41 - 26 minutes - 24.3 MBTake a trip to Florida on the latest episode of Cutting the Curd! For its “State of Cheese” series, Anne Saxelby takes the show to the south, chatting with Louise Kennedy Converse of Artisan Cheese Company in Florida and Kathleen Cotter of The Bloomy Rind in Nashville, TN and the Southern Cheese Festival. This program was sponsored by SPONSOR. “I wanted to create a place that I would love!” [11:00] Louside Kennedy Converse of Artisan Cheese Company
Episode 153: aHeirloom: Handmade Cutting Boards
October 07, 2013 05:31 - 33 minutes - 30.3 MBaHeirloom is an Etsy-born company that produces state shaped cutting boards. It’s proprietor, Amy Stringer-Mowat, is this week’s guest on Cutting the Curd with Anne Saxelby. Find out how she launched her business and what drove her to make cutting boards! This program was sponsored by Consider Bardwell. “I think it’s really important to stick to things you’re passionate about.” [26:00] –Amy Stringer-Mowat on Cutting the Curd
Episode 152: Hannah Howard
September 27, 2013 20:35 - 26 minutes - 24.2 MBHannah Howard has been working in cheese in New York City since the age of seventeen. On this week’s episode of Cutting the Curd, Anne Saxelby sits down with Hannah to talk about her lifelong love of food, and how she became the Copywriting Director at Fairway Market. Hannah has worked with a wealth of cheese luminaries in New York City including Steve Jenkins, Brian Keyser, and max McCalman; what lessons has Hannah learned from this roster of cheese professionals? Hear how Hannah got involv...
Episode 151: World Dairy Expo 2013
September 20, 2013 19:48 - 29 minutes - 27.1 MBThis week on Cutting the Curd, Anne Saxelby talks with Janet Keller about the upcoming World Dairy Expo! 2013 marks the 47th annual World Dairy Expo located in Madison, Wisconsin. Learn more about the cow shows at the World Dairy Expo, and what a blue ribbon means for a specific breeder. Tune in to find out what seminars are available at the event, and how the Expo is pushing sustainable dairy production. What new technologies are gaining momentum in the dairy world? Find out how the influen...
Episode 150: Locavore Roar
September 13, 2013 21:21 - 28 minutes - 25.8 MBTiffany Kenney of Locavore Roar joins Anne Saxelby to talk about the Wisconsin Food Festival on this week’s edition of Cutting the Curd. Hear how the event aims to mimic the idea of “slow food” by encouraging attendees to meet with cheesemakers and other producers. Learn about the contemporary Wisconsin food scene and how it combines new food trends with decades of heritage. How is Locavore Roar supporting local food economies and small businesses? Learn why Tiffany decided to head up Locavo...
Episode 149: Book Review: Cheese for Dummies
August 30, 2013 20:25 - 34 minutes - 31.6 MBLassa Skinner is a woman who knows her cheese. As founder/owner at Culture cheese magazine and Co-Author of Cheese For Dummies, she knows how to translate her cast amount of cheese knowledge to the public. On this week’s book review of Cutting the Curd, join guest host Diane Stemple as she chats with Lassa about the process of writing Cheese for Dummies, which is the only book in the Dummies series with photography! Learn about what considerations went into a book intended to be accessible f...
Episode 148: Greg O’Neil
August 30, 2013 20:23 - 33 minutes - 31.1 MBGreg O’Neill is a man who knows cheese better than most. He’s the co-founder and co-owner of Pastoral Artisan Cheese, Bread & Wine in Chicago, and president of the American Cheese Society which just celebrated a successful 30th annual conference this year in Madison, Wisconsin. Greg re-caps the conference and speaks to the current state of the cheese community in America. Find out about some great upcoming festivals and trends in the world of cheese. Cutting the Curd is underwritten by The D...
Episode 147: Underground Food Collective
August 16, 2013 19:55 - 27 minutes - 25.7 MBMeet Jonny Hunter – one of the founders of the Underground Food Collective, a group of talented chefs and food professionals that do everything from catered events to a unique line of charcuterie. Learn how the collective came together and why Jonny thinks a group mentality can elevate cuisine. Hear about their special dinners and events and find out how Wisconsin plays such an important role in all of their gastronomic projects. Cutting the Curd is underwritten by The Dairy Farm Families of...
Episode 146: Jess Perrie
August 09, 2013 20:23 - 31 minutes - 28.5 MBOn a special episode of Cutting the Curd, Anne Saxelby and Sophie Slessinger chat with Jess Perrie of Beehive Cheese Company, who happens to be the first recipient of the Daphne Zepos Teaching Award, a scholarship started in honor of cheese professional Daphne Zepos, who passed away last year. Jess explains what it means to win the scholarship and how she discovered her passion for cheese. Hear about her cheese journey and various projects and learn more about everything from cheese educatio...
Episode 145: Book Review: Mac & Cheese, Please!
July 26, 2013 20:22 - 33 minutes - 30.7 MBWho doesn’t love Mac & Cheese? On the monthly book review edition of Cutting the Curd, guest host Diane Stemple is joined by Laura Werlin, a James Beard award-winning author with an unbridled passion for cheese. Laura’s latest book is Mac & Cheese Please, where you’ll find 50 recipes organized by fun topics, such as Classic and Almost-Classic Mac & Cheese, Porky Mac & Cheese, Decadent Mac & Cheese, Lighten Up Mac & Cheese, Veggie Mac & Cheese, Party Time Mac & Cheese, and Breakfast for Dinne...
Episode 144: Arattom Dairy
July 19, 2013 17:21 - 26 minutes - 24.7 MBHear from former Saxelby Cheesemonger Jon Bonanno on the latest episode of Cutting the Curd. Jon has worn a variety of hats in the cheese world: farm assistant at Consider Bardwell, cheesemonger at Saxelby Cheesemongers and Cavaniola’s Tribeca, and cheesemaker at Rainbeau Ridge Farm in Bedford Hills (the farm of Lisa Schwartz, maker of the awardwinning Meridian), as well as an active home cheesemaker.After a couple years as a parttime assistant cheesemaker, he arranged to lease the cheesemak...
Episode 143: Wisconsin Master Cheesemakers Program
July 12, 2013 20:31 - 30 minutes - 28 MBFind out what it takes to become a Master Cheesemaker on the latest episode of Cutting the Curd. Now in its 18th year, the Wisconsin Master Cheesemaker® program is the only one of its kind outside of Europe. For cheesemakers, it provides the opportunity to reach the highest levels of their craft. For buyers, it provides unparalleled quality assurance, innovation and expertise. Administered from the Center for Dairy Research at the University of Wisconsin-Madison, the program is open to vete...
Episode 142: Canal Junction Farmstead Cheese
June 28, 2013 20:21 - 38 minutes - 35.3 MBMeet Brian Schlatter from Canal Junction Farmstead Cheese, where the higest quality milk is turned into delicious Handmade – Artisan – Raw Milk cheese. Their philosophy is to not only create cheese that is good for you, but also taste wonderful. The cheeses take on their own unique taste and attributes that come from the land on which the cheese is produced. Tune into an informative episode of Cutting the Curd as Brian chats about farming, explains their cheesemaking process, the genesis of ...
Episode 141: Pizza a Casa
June 21, 2013 19:54 - 37 minutes - 34.8 MBPizza a Casa Pizza School officially opened its doors April 15th, 2010 at 371 Grand Street on New York City’s historic Lower East Side. Since opening, Mark and his wife, Jenny, have been teaching sold-out pizza-making classes to thousands of students from all over the world. Together with their students and the Pizza a Casa team, the home ovens in their classroom have produced more than 15,000 pizzas (as of Spring 2013). On Cutting the Curd, learn about their groundbreaking pizza app, and he...
Episode 140: Book Review: The Life of Cheese
June 14, 2013 20:36 - 30 minutes - 28 MBHeather Paxson views cheese through an anthropological lens in her book, The Life of Cheese. On this week’s Cutting the Curd Book Review, Diane Stemple invites Heather into the studio to discuss cheese- from its creation to its consumption. Find out why Heather first became fascinated with American artisan cheese in New York City’s Greenmarkets. Learn about the research that went into Heather’s book, and how she visited small farms and famous fromageries. Heather and Diane also tackle the mi...
Episode 139: Mystic Cheese Company & The 4th Annual Cheesemonger Invitational
June 07, 2013 21:51 - 37 minutes - 34.1 MBOn a brand new episode of Cutting the Curd, discover Mystic Cheese & The 4th Annual Cheesemonger Invitational. Led by Jason Sobocinski and Brian Civitello, The Mystic Cheese Company is composed of highly skilled and and trained cheese experts using science and art to bring milk on a metamorphic jouney to pure deliouness. In the Spring of 2013 Mystic Cheese began releasing 5 handcrafted fresh and soft ripened American original cheeses. In addtion to their cheeses they have an innovative produ...
Episode 138: Book Review: The Animal Farm Buttermilk Cookbook
May 31, 2013 22:57 - 32 minutes - 30.2 MBOn this month’s special book review edition of Cutting the Curd with special guest host Diane Stemple, listeners are introduced to Diane St. Clair, the author of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy. The yet to be released book offers 100 recipes, from sweet to savory, designed to showcase the best that buttermilk can contribute to food, all set in the context of what it is like to live and work on a small Vermont artisanal dairy. Diane has ...
Episode 137: Camp Bacon
May 24, 2013 20:37 - 30 minutes - 28.3 MBIt’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 e...
Episode 136: Lauren Melodia of Milk Not Jails
May 17, 2013 20:30 - 34 minutes - 31.3 MBLauren 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...
Episode 135: Peter Lovis
May 10, 2013 22:02 - 33 minutes - 30.8 MBAs 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 ...
Episode 134: Cutting the Curd – 134 – Ken Skovron
May 03, 2013 21:07 - 23 minutes - 21.8 MBKen 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...
Episode 133: Book Review: The Cheesemakers Apprentice
April 26, 2013 20:25 - 31 minutes - 28.8 MBIt’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 Ame...
Episode 132: Roots of Cheesemongering with Greg Blais
April 19, 2013 20:08 - 34 minutes - 31.9 MBGreg 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...
Episode 131: Cheese Headlines
April 12, 2013 21:05 - 26 minutes - 21 MBAnne 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? Tu...
Episode 130: Tart & Sweet: Kelly Geary
March 29, 2013 20:33 - 25 minutes - 20.7 MBCanning 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, f...
Episode 129: The Daphne Zepos Teaching Award
March 22, 2013 20:42 - 27 minutes - 22.3 MBThe 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 c...
Episode 128: Olli’s Farm and Creamery
March 16, 2013 01:56 - 32 minutes - 29.7 MBLearn 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 ...
Episode 127: Academie Opus Caseus
February 22, 2013 21:45 - 40 minutes - 32.6 MBSo 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 ...
Episode 126: The White Moustache [Yogurt]
February 09, 2013 02:27 - 31 minutes - 25.2 MBAnne 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...
Episode 125: Culture Magazine with Kate Arding
January 28, 2013 23:15 - 32 minutes - 25.9 MBKate 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 for...
Episode 124: Poul Price and Everett Presley
January 21, 2013 23:00 - 32 minutes - 25.8 MBPoul 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 wha...
Episode 123: Peter Kindel’s Cheese Path
January 14, 2013 23:18 - 31 minutes - 25.5 MBPeter 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 ov...
Episode 122: Max McCalman of Artisanal
January 07, 2013 23:05 - 30 minutes - 24.4 MBDiane 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...
Episode 121: Cheese Supply Chain & Career Advice
December 17, 2012 22:55 - 32 minutes - 26.4 MBThis 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...
Episode 120: How To Start a Cheese Shop
December 10, 2012 22:58 - 31 minutes - 25.5 MBThis 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 ta...
Episode 119: Holiday Cheese & Gift Ideas
December 03, 2012 23:12 - 31 minutes - 28.9 MBToday 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 Americ...
Episode 118: Cheese & Art: Personal Journeys
November 26, 2012 22:55 - 29 minutes - 26.9 MBOn 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...
Episode 117: Cheese Professionalism & Thanksgiving
November 19, 2012 23:20 - 29 minutes - 27.3 MBThis 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, ...
Episode 116: Nobody Abandon the Cheese: Hurricane Sandy with Aaron Foster
November 12, 2012 23:07 - 31 minutes - 29.2 MBDiane 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 wa...
Episode 115: Hurricanes & the Dairy Sheep Association of North America
November 06, 2012 00:04 - 31 minutes - 28.6 MBCutting 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 experience...
Episode 114: Kate Arding on British Cheese History
October 08, 2012 22:09 - 33 minutes - 30.9 MBOn 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 busin...
Episode 113: Kick Off American Cheese Month with Christine Hyatt
October 01, 2012 22:52 - 21 minutes - 19.7 MBOctober 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 Amer...
Episode 112: Mastering Artisan Cheesemaking with Gianaclis Caldwell
September 24, 2012 21:59 - 30 minutes - 28.4 MBOn 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 ...
Episode 111: Cheese Tools and Accessories
September 17, 2012 22:55 - 30 minutes - 27.7 MBWe’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 Amst...
Episode 110: The New York State Yogurt Summit
September 10, 2012 21:31 - 34 minutes - 31.3 MBThis 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...