In this episode of Cutting the Curd, host Diane Stemple interviews Charles Wekselbaum, owner of Charlito's Cocina and author of "Cured: Handcrafted Charcuteria & More". In his book, Charles provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. See Privacy Policy at https://art19.com/privacy and Californi...
Jul 18, 2016•24 min•Ep. 270
In Cutting the Curd's annual episode with Jason Hinds – sales director Neal's Yard Dairy and co-founder of the Essex Street Cheese Co. – Greg and Jason discuss what makes an effective cheesemonger, the difference between tasks and work, and how to curate a cheese selection. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jul 11, 2016•46 min•Ep. 269
Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, with special guest co-host Michele Buster of Forever Cheese. See Privacy Policy at https://art19.com/p...
Jun 20, 2016•35 min•Ep. 268
Pat Polowsky is a food scientist/cheesemonger living and working in Madison, Wisconsin. He's also the creator of CheeseScience.org - an amazing resource for cheese professionals and enthusiasts. Host Diane Stemple talks to Pat all about his website and career in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jun 13, 2016•39 min•Ep. 267
Cheese imports from Europe were up last year, and with that growth comes new challenges for importers. On this episode of Cutting the Curd, Greg speaks with Andrea Berti – Senior Product Manager at Atalanta Corporation and board member of the Cheese Importers Association of America – to learn more about this organization and the hot topics for cheese importers today. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jun 06, 2016•36 min•Ep. 266
Cascadia Creamery in Trout Lake, Washington produces beautiful raw milk cheese made with USDA certified organic milk. In this episode of Cutting the Curd, Marci and John Shuman discuss the history of cheese-making in this region, the differences in using A2 milk, and the challenges and benefits of going organic. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
May 23, 2016•39 min•Ep. 265
Anne Saxelby celebrates ten years in business at Saxelby Cheesemongers! A milestone for any small business, Anne's company has changed the landscape of artisan American cheese. Tune in to hear some of the highlights of the last ten years, in addition to reminiscing about her time as Cutting the Curd 's full time host. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
May 16, 2016•35 min•Ep. 264
Cocktails and cheese... the perfect pairing? Madame Fromage (aka Tenaya Darlington) joins host Diane Stemple to talk about her new book – The New Cocktail Hour – and why cocktails and cheese share a perfect synergy. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
May 09, 2016•35 min•Ep. 263
Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
May 02, 2016•35 min•Ep. 262
The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Apr 25, 2016•43 min•Ep. 261
Redwood Hill Farm is a pioneering artisan cheesemakers in the U.S. based in Sonoma County. On this episode of Cutting the Curd, tune in to hear host Greg Blais and guest co-host Debra Dickerson chat with Jennifer Bice, owner of Redwood Hill, as she discusses retirement and her decision to sell the company. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Apr 18, 2016•38 min•Ep. 260
According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition’s Raw Milk Cheese Appreciation Day to learn why raw milk cheese is so great, and what raw milk cheeses we’re obsessing over right now. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Apr 11, 2016•23 min•Ep. 259
The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not...
Apr 04, 2016•41 min•Ep. 258
Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s favorite artists – illustrator Debra Ziss , painter Mike Geno , and sculptor Dylan Stanfield – AKA @missziss , @mikegenostudio , and @fromagerstanfield – as they talk about their craft and their subjects… cheese! “I’ve been sharing my real cheesemaking process for years, and when I posted the little miniature cheeses, just the response from people was overwhelming.” [8:05] – Dylan Stanfi...
Mar 21, 2016•44 min•Ep. 257
Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin earlier this month. “The cheese industry has some really awesome people, and it’s a unique place to be, and I definitely enjoy being there with them.” [12:00] – Kaylee Weg...
Mar 14, 2016•46 min•Ep. 256
Alp cheeses are a delicious byproduct of transhumance – the seasonal movement of people with their livestock between fixed summer and winter pastures. On today’s episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss Alps. [3:45] [17:10] [34:30] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Mar 08, 2016•41 min•Ep. 255
Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools. On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing Swatchbook and app, available on iTunes. “The first indication of a successful pairing is, if you’re hungry and thirsty it’ll probably work.” [31:45] – Max McCalman See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Feb 29, 2016•43 min•Ep. 254
Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual retirement. Do they sell their business to a younger generation of cheesemaker or to large corporation? Do they hope their children wish to take over the family business? On this episode of Cutting the Curd , hosts Greg Blais and Anne Saxelby talk to farmstead cheesemakers Laini Fondiller and Andy Hatch about their plans for the future of their business and the cultural im...
Feb 22, 2016•39 min•Ep. 253
Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner returns to talk current events in cheese. “In the end, we should have that choice, whether we want to eat it or not.” [25:30] – Matthew Rubiner See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Feb 15, 2016•40 min•Ep. 252
The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs. Tune in to learn about the California, Vermont, and newly formed Pennsylvania cheese guilds and how they promote their cheesemakers and connect them with the community. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com...
Feb 08, 2016•34 min•Ep. 251
Cheese lovers know Culture Magazine – an invaluable print and online publication that reports on and creates stories for the world of cheese. Tune in to hear co-founders and sisters, Thalassa and Stephanie Skinner, talk about how they conceived of and created Culture Magazine and how they generate content for a cheese-obsessed audience. “ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Feb 01, 2016•35 min•Ep. 250
What can archaeology tell us about cheese? Tune in to hear Kelila Jaffe – Food program coordinator and PhD candidate at NYU’s Food Studies program – discuss the origins of domesticating ruminant animals and how our ancestors discovered cheese making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jan 25, 2016•36 min•Ep. 249
Ever dream of owning your very own cheese shop? On Episode 120 of Cutting the Curd , Diane Stemple spoke to Beth Lewand – proprietor of Eastern District – about the challenges she faced opening her shop in Greenpoint, Brooklyn. On today’s episode, Beth returns fresh off her 5-year anniversary of being in business! Tune in to hear Beth and Aaron Foster of Foster Sundry (the coolest new cheese shop in Brooklyn!) discuss what it took to start their cheese shops, and their plans to keep it viable th...
Jan 18, 2016•44 min•Ep. 248
Cutting the Curd regular guest, Adam Moskowitz, returns! Tune in to hear Adam and host Greg Blais talk about FDA issues, social media gripes, and the upcoming Cheesemonger Invitational in San Francisco. “If you don’t know what pairs well and why, how can you help your consumer know that?” [28:45] –Adam Moskowitz on Cutting the Curd See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jan 11, 2016•40 min•Ep. 247
Last year, _ Cutting the Curd _ producer Emily Acosta brought special coverage of the 2015 Winter Fancy Food Show to the Heritage Radio Network. With this year’s trade show in San Francisco just weeks away, tune in to revisit these mini-interviews with cheesemakers, mongers, distributors and more as they reveal their thoughts on the most important issues in cheese and make cheese predictions for 2015. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19....
Jan 04, 2016•37 min•Ep. 246
Our holiday special returns: Drunken Cheese Stories! Take a shot or sip some wine, and tune in to hear host Greg Blais talk cheese with superstar friends of the show Max McCalman, Anne Saxelby and Matthew Rubiner. “We should not have to go to France to get our choice of cheese. They should be available to us… The bigger concern is that this could drive a lot of cheesemakers out of business in the United States.” [21:00] –Max McCalman on Cutting the Curd See Privacy Policy at https://art19.com/pr...
Dec 14, 2015•46 min•Ep. 245
Tune in to Diane Stemple’s review of Land of Milk and Uncle Honey: Memories from the Farm of My Youth. Author Alan Guebert and his daughter/editor, Mary Grace Foxwell, join in studio to talk about the realities of farm life from Alan’s life at Indian Farm – a dairy operation on 720 acres of rich Illinois bottomland. “Every three or four generations it always comes back to the simple, good things.” [32:45] –Alan Guebert on Cutting the Curd See Privacy Policy at https://art19.com/privacy and Calif...
Dec 07, 2015•42 min•Ep. 244
Gold Medal, Blue Ribbon, Best in Show… What makes an award-winning cheese? Tune in to hear host Greg Blais discuss the process of judging cheese with two veteran cheese judges – David Grotenstein and Carlos Yescas – who have served as judges in competitions domestically and abroad. Carlos also talks in depth about recent news over raw milk cheese regulation on behalf of the Cheese Coalition. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privac...
Nov 30, 2015•44 min•Ep. 243
Great cheese can take a Thanksgiving meal from good to unforgettable. Tune in to hear veteran cheesemongers Sara Adduci of Feast Virginia and Waldemar Albrecht of Oliver’s Market in Sonoma County give their advice for making the most of your Thanksgiving cheese plate and surviving the busy holiday season at the cheese counter. “We always gets some of the same cast of characters that everyone is going to want or need for their general purpose cheese plates but then we bring in so many special thi...
Nov 23, 2015•37 min•Ep. 242
We love cheddar cheese. But how much do we really know about this classic food? Tune in to hear Diane Stemple and Gordon Edgar discuss Gordon’s new book – Cheddar: A Journey to the Heart of America’s Most Iconic Cheese – and learn about what the history of one cheese means to our American cultural identity. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Nov 16, 2015•43 min•Ep. 241
