Cutting The Curd

On 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 production and marketing infrastructure that will open up new possibilities in the wonderworld of artisan cheese. Organized by Adam Moskowitz, The 4th Annual Cheesemonger Invitational is where cheesemongers from around the country flex their minds and muscle in a battle of cheese skill and will. Tune in for the run down on both of these incredible worlds and continue your radio cheese exploration! This program was sponsored by Academie Opus Caseus. “I want these people to take the cheese and cook with them, do things with

On 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 been making artisanal butter for over a decade and started bottling her buttermilk in 2009. Learn about dairy farming, the wonderful world of buttermilk and the book writing journey Diane embarked on for this project. Today’s program was sponsored by Academie Opus Caseus. “One of the things that makes my product unique compared to a factory product is that it has a seasonal quality that reflects the milk at different times of the year depending on what my cows are eating.” [10:00] –Diane St. Clair on Cutting the CurdSee P

It’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 everything from poetry to pigs. Camp Bacon convenes on the evening of Thursday May 30, moves through a bacon-laden meal to a bacon tinged music to a day long delight of bacon learning and tasting, concluding on Sunday June 2 with a bacon street fair filled with bacon tasting, bacon crafts, bacon games and all around bacon fun. Find out more here and tune in for bacon goodness! This program was sponsored by Academie Opus Caseus. “Old breeds will almost always produce a better bacon becuase the flavor of the meat is more int

Lauren 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 plants limits production for small dairy farmers. Find out what Milk Not Jails aims to do to support local dairy farmers and help reform the prison system simultaneously. This program has been sponsored by White Oak Pastures. Thanks to Pamela Royal for today’s musical interlude. “The processing world has shut its doors to farmers who want to be entrepreneurial in their industries.” [25:15] — Lauren Melodia on Cutting the Curd See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.

As 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 special! This program was sponsored by Academie Opus Caseus. “Now to be a cheesemogner is actually an honorable profession!” [4:00] “How can you buy cheese on the internet!? It’s so wrong to me I can’t fathom how anybody would do it!” [30:00] —Peter Lovis of Concord Cheese Shop on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ken 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 an established veteran. This program was sponsored by Academie Opus Caseus “I’m not a textbook person, I’m a hands on person . You’re not a great cheese maker/bread maker without getting involved with your hands.” [6:00] “You gotta love the product and be willing to do the work.” [8:00] “I didn’t get on the counter for a full year, there’s alot of behind the scenes work, you need to know how to present it to the customer, know your “lingo” kind of things.” [10:00] “I think the people that are successful [in this industry

It’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 American Cheese Society, Greg O’Neill phones in to chat about the Pastoral Cheese Festival, which takes place in Chicago tomorrow. The event will feature 30 cheesemakers from across the world in addition to other food, wine and beer. Yoav Perry, cheesemaker and founder of the online cheesemaking supply company, Artisan Geek joins Diane in the studio. This program was sponsored by Academie Opus Caseus “The one where you’re talking to a cheesemaker and asking them how they got started being a cheesemaker and what led them to a

Greg 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 pudding when it comes to cheese. Later, Anne and Greg chat with Veronica Pedraza and Fiona Harrar of Meadowood Farms about the lambing season! Hear how the farm transitioned to include a sheep’s milk dairy, and find out why so many cheesemongers love working with sheep! This program has been brought to you by Academie Opus Caseus “When we first started doing this, there was no support system. You had to be pioneers…” [5:00] — Greg Blais on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and Californi

Anne 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? Tune into this episode to hear about some recent cheese fires in Norway, and how some farmers are using smartphones to milk their cows! This program has been 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.

Canning 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, from blueberry lemongrass syrup to pickled ramps, as well as county fair favorites like canned peaches and bread-and-butter pickles. There are 25 additional recipes for using your jarred goods in delicious and creative ways, from cocktails to cakes. Tune in and hear more tips and techniques for amateurs and pros alike! Also hear about some delicious jam and cheese pairings. This program was sponsored by Academis Opus Cassius. “I enjoy experimenting with herbals people aren’t using often or different flavor combinat

The 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 community — at the annual American Cheese Society Conference and beyond. The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That’s what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment. This week on Cutting the Curd, Anne Saxelby chats with Capital Campaign Adminstrator Rachel Juhl of Essex St. Cheese Co., who talks about her experiences carrying out Daphne’s plans and helping aspiring cheesemakers in th

Learn 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 comfort food, for sure. If you’re interested in small farming setups or butter in general – press play! This program was sponsored by our good friends at Academie Opus Caseus. “I caught on to cultured butter and never let go of it!” 03:00 “Butter is one of those foods affected by everything it surrounds. There’s nothing like fresh butter.” 05:00 “Cow comfort is extremely necessary in any milk production.” [11:00] –Susan Bruss of Olli’s Farm and Creamery on Cutting the CurdSee Privacy Policy at https://art19.com/privacy a

So 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 cheese at large – from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market. “This is not cheese appreciation this is working with cheese – practical knowledge.” 05:00 “The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge.” 10:00 “Affinage is the maturing of cheese. It’s a different skillset [than cheesemaking] and takes a different infrastructure.” 24:00 –Su

Anne 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 terms of regulations and permits and discover why their yogurt-making process ensures that the final product is as natural and delicious as possible! This program was sponsored by Whole Foods Market. “This tiny little seed of an idea that’s been there in our back pocket is taking off like a runaway train!” [4:00] “This has given me an opportunity to connect with my folks as people and collaborate on something that’s outside of the dynamic we have.” [7:00] –Homa Dashtaki from The White Moustache on Cutting the CurdSee Pr

Kate 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 forth and publish a magazine during publishing’s decline. How did Kate come up with the idea for the ‘cheese centerfold’? Find out on this week’s Cutting the Curd! This program has been sponsored by Consider Bardwell. “If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn’t read it.” [22:40] — Kate Arding 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.

Poul 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 what cheeses are the easiest cheese to sell? This program has been sponsored by Consider Bardwell. “By default, the number of local cheeses have increased because they’re just getting better.” [21:30] “The easiest cheese to sell is the one that’s tasting the best.” [26:30] — Poul Price on Cutting the Curd “You can tell people where the cheese comes from, or they can just taste it…” [28:00] — Everett Presley on Cutting the Curd See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com

Peter 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 over-regulates raw milk distribution. This episode has been sponsored by Fairway Market. “When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product.” [14:25] — Peter Kindel 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.

Diane 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 Society Certification Exam! This program has been sponsored by Hearst Ranch. “I think Picholine is partially responsible for this ‘cheese wave’ in the United States- that cheese can be a stand-alone food.” [4:20] “People used to look at cheese like it was poisonous, indulgent- and that it was fattening!” [10:00] “During my short career, I’ve seen some cheeses become extinct. They’re not ever coming back.” [18:40] — Max McCalman on Cutting the Curd See Privacy Policy at https://art19.com/privacy and California Privacy Not

This 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 to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch. “We all make an implicit commitment when we work for any food business that we take some level of risk. Anything tha

This 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 talk about the work involved with running a store, and why a passion for business is essential – not just a love for cheese. If you’re thinking about starting your own cheese shop, tune into this episode of Cutting the Curd! This episode has been brought to you by The Heritage Meat Shop. “I was not prepared for the stamina that running a cheese shop takes- and I’m a strong, good worker!” [21:00] — Kristin Sande on Cutting the Curd “You have to always be looking to improve what you do. You cannot be complacent with any asp