To celebrate the 300th episode of Cutting the Curd , host Diane changes things up a bit and talks about meat with fellow HRN host Katy Keiffer. Katy's new book What's the Matter with Meat? is filled with valuable information about the meat industry and its impact on the environment. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Owner of Foster Sundry, Aaron Foster, joins host Greg Blais in the studio to talk about the challenges of owning a cheese shop, work/life balance in the cheese business and how social media is changing how we sell cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Culture Magazine's Thalassa Skinner joins host Greg Blais to catch us up on the magazine, cheese education and current events in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
This week on Cutting the Curd , host Diane Stemple is joined on the line by Dr. Catherine Donnelly, editor of The Oxford Companion to Cheese and expert on the microbiological safety of food, . The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/pr...
Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses . Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the beginner in mind. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at ...
The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sel...
Brenda Jensen and her husband Dean never planned on being cheesemakers, but today, they produce award-winning sheep's milk cheeses out of Westby, Wisconsin. Tune in to learn more about Hidden Springs Creamery and the challenges and joys of making farmstead sheep's milk cheeses. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Piave cheese has become a staple at so many cheese counters across the US. Tune is to hear Chiara Brandalise, representative for the Consorzio Tutela Piave DOP, explain the origins of this beloved cheese and how Piave cheese helps support an entire agricultural region. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
This week on Cutting the Curd , Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda & Hazel. Th...
Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
The landscape of family farming in Wisconsin has changed drastically over the last several decades. In this episode of Cutting the Curd, Red Barn Family Farms co-founders Terry and Paula Homan share their insight into how family farming has changed, and their efforts to preserve a disappearing way of life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
This week on Cutting the Curd , host Diane Stemple is joined in the studio by cheesemonger and author Elena Santogade. Elena talks about her experience being one of the contributing authors of The Oxford Companion to Cheese , which is perhaps one of the most comprehensive books ever written about cheese. The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and...
Sue Sturman and Gannon Long of the Massachusetts Cheese Guild join host Greg Blais to continue the discussion from last year's episode #251. 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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info...
Our annual holiday special - Cheese Stories - returns! Thalassa Skinner (Culture Magazine) and Matt Rubiner (Rubiner's Cheesemongers) join host Greg Blais to recap the holidays, make cheese predictions for 2017 and tell their favorite cheese stories from behind the counter. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
On the season premiere of Cutting the Curd , host Diane Stemple is joined by Lou Di Palo of Di Palo’s Fine Foods in Little Italy. Lou Di Palo travels to Italy several times a year to select the country’s best hand-crafted specialties and to guarantee their excellence every season, year after year. He is also the co-author of Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter. See Privacy Policy at https://art19.com/privacy and California Priv...
Cheese is meant for sharing - whether through a well-composed cheese board or a gathering over fondue. In the same spirit, authors Andrew Tarlow - owner of Brooklyn’s Diner, Marlow & Sons, Marlow & Daughters, and Reynard - and Anna Dunn join host Diane Stemple to discuss debut cookbook: Dinner at the Long Table . The book details seasonal dishes meant to be shared amongst friends. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#d...
Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on cheese history has converged with his laboratory-based research on cheese crystallography through the topic of climate change. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
The last time Sue Miller and Rachel Fritz Schaal were on the show, they hinted at a very special collaboration. Tune in to learn more about their project, as they and Peter Dixon join in the studio with host Greg Blais. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Looking for a career path in cheese that extends beyond the retail cheese counter? In this episode of Cutting the Curd, Greg Blais sits down with Will Imre, former cheesemonger and current Sales and Development Manager for Pondini – a distributor of domestic and imported organic cheeses and other specialty foods – to talk about creating a career after mongering. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
MicroDairy Designs, LLC began by accident – with a dream of starting a small creamery and a lack of available equipment for the limited scale. Frank Kipe joins host Greg Blais on the line to talk about his business and why he believes very small-scale dairying is economically sustainable in the US and abroad. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
"2016 is The Year of the Cheese Board" according to former Cutting the Curd guest, Madame Fromage. On this episode of Cutting the Curd , Brian Keyser and Leigh Friend - authors of Composing the Cheese Plate - join host Diane Stemple to talk about their new book and the creative pairings, recipes and entertaining tips they offer in their new book. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
When you think of the Canary Islands, cheese may not immediately come to mind, but on this episode of Cutting the Curd, host Greg Blais talks with Rafael Chacón of Chacón e Hijo - distributors of Canary Islands cheese and charcuterie. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Tia Keenan is New York City-based cook, cheese specialist, writer and food stylist. In her new book – The Art of the Cheese Plate – Tia provides a guide to pairing cheese and entertaining with creative recipes and gorgeous pictures. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Fourteen months. Four continents. Lots of cheese. On this episode of Cutting the Curd, Linnea Burnham, recipient of the prestigious Watson Fellowship, discusses her fellowship project–exploring how social, cultural, and economic forces shape cheese makers’ lives from the Arctic Circle to South Africa and Mongolia. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Consider Bardwell Farm produces award-winning cheeses from a property that was once the first cheese-making co-op in Vermont. With Angela Miller and Russell Glover at the helm, Consider Bardwell cheeses can be found at farmer's markets around New York and Vermont, and restaurants and cheese counters across the country. Tune in to hear Angela Miller discuss the history of the farm, and the upcoming Washington County Cheese Tour, on September 10th and 11th, 2016. See Privacy Policy at https://art1...
The American Cheese Society's yearly conference provides a chance for cheese professionals from around the country – and the world – to gather and learn from each other for the benefit of artisan cheese. ACS also hosts an annual competition – the Oscars of artisan American cheese. Tune in to hear Diane Stemple's mini-interviews with winners from the 2016 competition. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by the Daphne Zepos Teaching Award, established in 2013 to promote the sharing of knowledge between Europe and young cheese professionals in the United States. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient, Tom Perry, and this year’s recently announced recipient, Sam Frank. See Privacy Policy at https://art19.com/privacy and California Privacy N...
Beloved television chef, restaurateur and cookbook author Lidia Bastianich joins host Greg Blais to talk about cheese! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Former MasterChef judge Joe Bastianich records a special episode of Cutting the Curd on location at Eataly New York. Tune in to hear Joe's take on cheese in his restaurants, cheese culture in the U.S. versus Italy, and why cheese is an essential part of his diet. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
