Grass-fed milk. GMO grain. Silage. Dry Hay. These are terms about animal feed many cheese lovers have heard… but what do they really mean for cheese, animal welfare and the environment? On this episode of Cutting the Curd, host Greg Blais talks with Jasper Hill Farm’s Mateo Kehler about what they feed their cows throughout the year and the investments they’ve made in ensuring the health of their animals and the environment. See Privacy Policy at https://art19.com/privacy and California Privacy N...
Nov 10, 2015•37 min•Ep. 240
Naming a cheese is like naming a child: it says something about the cheesemaker and something about the story of that cheese. On today’s episode, Greg Blais chats with Debra Dickerson and Thalassa Skinner about what makes an effective cheese name. Also, on the final day for submissions for the FDA Request for Information Regarding Safe Production of Cheese from Unpasteurized Milk, Greg, Debra and Lassa discuss the ACS response to the request and what this call for information could mean for the ...
Nov 02, 2015•40 min•Ep. 239
Mary Izett knows fermentation. As a fellow Heritage Radio host ( Fuhmentaboutit! ), Mary explores fermentation – from beer to cider to cheese – from a home brewer’s perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all things fermentation with Mary in this special episode of Cutting the Curd . “There’s a lot of new in...
Oct 26, 2015•41 min•Ep. 238
The month of October is American Cheese Month, dedicated to North America\u2019s delicious and diverse cheeses and the farmers, cheesemakers and mongers who bring them from the farm to the table. On this episode of Cutting the Curd, we feature one of America’s most prolific cheese states – Wisconsin – and a recent trip taken by a group of decorated cheesemongers, including recent American Cheese Society Official Cheesemonger, James Gentry, and HRN’s very own, Jack Inslee. See Privacy Policy at h...
Oct 19, 2015•36 min•Ep. 237
This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro’s career, but what exactly is cling wrap and how was it invented? Tune in to hear guests Dave Arnold, host of Cooking Issues and co-owner of Booker and Dax, and Nick Bayne, Cheesemonger Invitational Champion, talk all things cheese storage with Anne Saxelby as host. “The fattier the cheese the greater the transfer you’re goi...
Oct 05, 2015•37 min•Ep. 236
If you’ve ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be… but why aren’t there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual passion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new marke...
Sep 28, 2015•44 min•Ep. 235
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. This week on Cutting the Curd , host Diane Stemple is in studio with David Asher, author of “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses,” who seeks to influence cheesemakers to adopt more natural, sustainable practices. Preac...
Sep 14, 2015•47 min•Ep. 234
Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by Daphne Zepos Teaching Award, which was established in 2013 in order to promote the sharing of knowledge between Europe and young cheese professionals in the U.S.. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient Emily Shartin and this year’s recently announced recipient, Tom Perry. This program was brought to you by Heritage Foods USA . “What if...
Aug 10, 2015•37 min•Ep. 233
Farming is in Inga Witscher’s blood. A fourth generation farmer, Inga talks to host Greg Blais about her passion for sustainable agriculture and her family’s creative solutions for maintaining a viable organic farming business. She is also the host of her own television show – Around the Farm Table. Rachel Perez joins in the studio to give an update on this year’s American Cheese Society Conference, which ran from July 29 – August 1st in Providence, Rhode Island. This program was brought to you ...
Aug 03, 2015•45 min•Ep. 232
On July 19, 2015, cheese lovers descended upon the historic Shelburn Farms Coach Barn for the annual Vermont Cheesemakers Festival. Tune in to hear host Diane Stemple interview cheesemakers live from the festival in this special on location episode of Cutting the Curd. This program was brought to you by Academie Opus Caseus . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jul 27, 2015•1 hr 1 min•Ep. 231
On this episode of Cutting the Curd, host Diane Stemple talks to Debra Dickerson, who has been passionately involved in the cheese world for over two decades. A board member of the American Cheese Society, Debra lays out the necessary details about the organization plus highlights the upcoming ACS Conference before welcoming cheesemonger and author Gordon Edgar to the show to add to the discussion. Tune in as the conversation winds down with an interesting talk on European buyers taking over Ame...
Jul 20, 2015•39 min•Ep. 230
Tune in for a special episode of Cutting the Curd as Greg Blais and Emily Acosta take listeners through a plethora of cheese travel stories told by attendees of a recent Academie Opus Caseus sponsored gathering. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jul 13, 2015•35 min•Ep. 229
Jason Hinds joins host Greg Blais in Cutting the Curd’s continuing discussion on lost cheeses. Find out how two World Wars changed the course of traditional English cheese production and about today’s growing renaissance of cheese in the UK. This program was brought to you by Academie Opus Caseus . “We have to sell cheese on the front foot. When you stand in front of a customer and that initial engagement happens there’s an instant you have the fear or no fear. You step forward or step back. If ...
Jul 06, 2015•30 min•Ep. 228
On this Cutting the Curd Book Review , host Diane Stemple talks to Nina Teicholz, investigative journalist and author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. Tune in to hear how certain fats might be the key to reversing the epidemics of obesity, diabetes, and heart disease. This program was brought to you by Academie Opus Caseus . “The book has been called a nutrition thriller. It really attempts to tell this question that is at the center of everyone’s mi...
Jun 29, 2015•45 min•Ep. 227
In this episode of Cutting the Curd, host Greg Blais learns about some new and exciting cheese ventures in the Pacific Northwest. Dan Utano, cheesemaker and production manager at Ferndale Farmstead Creamery talks about recreating Italian cheese recipes in Washington State, and Anna Juhl joins in studio to discuss the latest Cheese Journey offering to Oregon State. This program was brought to you by Academie Opus Caseus . “There’s a lot that can go wrong in cheesemaking. If I was easy everybody w...
Jun 22, 2015•38 min•Ep. 226
As the record drought in California – the worst in hundreds of years – continues to make headlines, food producers across the state are forced to adapt. For Sue Conley of Cowgirl Creamery, this means cutting down on certain styles of cheese. In this next installment of Cutting the Curd’s Lost Cheese series, tune in to hear Sue, Greg Blais and guest co-host Matt Rubiner discuss the drought, cottage cheese, and the present and future of dairy in California. This program was brought to you by Acade...
Jun 15, 2015•35 min•Ep. 225
A few months ago, Joe Salonia of Gourmino Cheese launched a hashtag to promote a cheese we all know and love: #SavetheEmmentaler. While this quintessentially Swiss cheese may seem ubiquitous at cheese counters across the U.S., like many well known European cheeses today, legal, cultural, and economic forces are shifting production of Emmentaler away from it’s historic origins. Tune in to hear host Greg Blais discuss this topic with Joe in Cutting the Curd’s first installment of our Lost Cheese s...
Jun 01, 2015•38 min•Ep. 224
Discover the incredibly versatility of yogurt as an ingredient (with the added bonus of probiotic health benefits!). On this Cutting the Curd Book Review, host Diane Stemple chats with James Beard award-winning journalist and author Janet Fletcher about her new book – Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. This program was brought to you by Academie Opus Caseus . “With yogurt, it has a long history, so there are many traditional recipes that are not well known in this...
May 18, 2015•39 min•Ep. 223
To many, Kyle MacLachlan is best known for his roles in cult films such as Blue Velvet, or for his prominent roles in television shows like Twin Peaks, Sex in the City and Portlandia. To host Greg Blais, however, Kyle is a favorite regular customer at the cheese counter! On this special episode of Cutting the Curd, tune in to hear Kyle talk about his Washington State-based wine label – Pursued by Bear – as well as his love of cheese and passion for good food. This program was brought to you by A...
May 11, 2015•35 min•Ep. 222
With Mother’s Day just around the corner, Cutting the Curd celebrates moms in cheese! On this episode, hosts Anne Saxelby and Diane Stemple talk with fellow cheese mom Rynn Caputo of Caputo Brothers Creamery about teaching her kids about good food and inspiring them with travel to food-centric destinations. This program was brought to you by Academie Opus Caseus . The Caputo Brothers See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not...
May 04, 2015•43 min•Ep. 221
Jimmy Carbone, host of HRN’s Beer Sessions Radio, joins host Diane Stemple in the studio to discuss Jimmy’s book – “I Like Pig: Recipes and Inspirations from New York City’s Pig Island” – inspired by the annual pork fest of the same name. Along with James Beard Award winning author Rachel Wharton, Jimmy has created this amazing cookbook highlighting the most popular recipes from the first three years of Pig Island. This program was brought to you by Academie Opus Caseus . “Let’s just buy pigs fr...
Apr 27, 2015•41 min•Ep. 220
On Cutting the Curd Episode #174 , host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on sustainable agriculture in Wisconsin and stories from the farm. This program was brought to you by Academie Opus Caseus . “We’re not using gases, fertilizers and chemicals. We’re allowing the cows to graze on natural grasses ...
Apr 20, 2015•40 min•Ep. 219
Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of traditional cheesemaking with Brad Jones of the Cheese of Choice Coalition and Jeanne Carpenter, author of Cheese Underground Blog. Interested in checking out Raw-Milk Cheese Appreciation Day events? Click here! This program was brought to you by ...
Apr 13, 2015•46 min•Ep. 218
Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today’s episode of Cutting the Curd . Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically and abroad. Discover what makes Gouda a special cheese, and why raw milk and animal welfare are key to the Hollands Family Farm’s success. This program was brought to you by The Wiscons...
Apr 06, 2015•34 min•Ep. 217
On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “The Carnivore’s Manifesto,” by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by The Wisconsin Milk Marketing Board . “We’re always...
Mar 30, 2015•42 min•Ep. 216
Some say the apple doesn’t fall far from the tree, and for the Juhl family this is particularly true… especially if those apples are paired with Comte! Tune in to hear how Anna Juhl grew her cheese business in Utah before moving to New York to start an amazing new cheese-centric travel company – Cheese Journeys – and how sisters Rachel and Leah ended up working together at the renowned wholesale cheesemonger company, Essex St. Cheese. This program was brought to you by The Wisconsin Milk Marketi...
Mar 24, 2015•35 min•Ep. 215
On this week’s episode of Cutting the Curd, host Greg Blais talks with Mansi Jasani – founder of the Cheese Collective in India. Mansi – an alumni of Murray’s Cheese Cave internship in New York and the Vermont Institute for Artisan Cheese (VIAC) – brings her expertise to cheese lovers in Mumbai as a cheesemaker and educator. Learn about the artisan cheese movement in Mumbai, and why Indian cheese is so much more than paneer and ghee. This program was brought to you by Academie Opus Caseus . See ...
Mar 23, 2015•38 min•Ep. 214
On today’s episode of Cutting the Curd , Greg Blais talks with Lark Gilmer-Smothermon, shepherd and cheesemaker at Poor Orphan Creamery in Laurin, Montana. Tune in to hear Lark’s journey from photographer to shepherd, and how she is putting Montana on the U.S. artisan cheese map. She also tells us about her upcoming Cheese Making Workshop from March 27 – 30. This program was brought to you by Heritage Foods USA . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at ht...
Mar 09, 2015•47 min•Ep. 213
In today’s episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero – an Italian expat and former photographer – produces cheeses inspired by his Italian roots on an island that is home to one of the most diverse cuisines in the world, with East Indian, African, Amerindian and European influences. The cheeses are produced from the milk of cows grazing in the lush fields of Grande Riviere, an area best known for nesting leatherbac...
Mar 02, 2015•34 min•Ep. 212
On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “The Cabot Creamery Cookbook,” which features recipes and stories from members of the Cabot Creamery cooperative – 1,200 dairy farm families located throughout New England and upstate New York. Diane is joined by New England Emmy award-winning host of Neighborhood Kitchens on PBS, Margarita Martinez, and Craig Gile, cheese grader for Cabot. Both Margarita and Craig contributed their own stories and recipes to this h...
Feb 23, 2015•34 min•Ep. 211
