Cutting The Curd

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio with two cheese professionals Marwen Amor of Fromagerie Catin in Paris and Sue Sturman of the American Cheese Society’s Cheese Professional Certification Program. Tune in to hear about Marwen’s beginnings in the cheese business, studying dairy sciences, the state of cheesemongering amongst the French youth, and his thoughts on American cheeses. Hear about his company, Saveurs de Laits, and its place in the cheese world. This program has been brought to you by Whole Foods. “If I could say [what sets Fromagerie Catin apart] in one word, it would be passion. They love cheese and they have the desire to teach the customers how to eat the cheese and what to eat it with.” “Young people in Paris prefer to work in banks, social services, things like that. You can say that it’s a job that’s disappearing. But there are enough people in the new generations to keep the traditions going.” — Marwen Amor on Cutting the Curd See Privacy Poli

On this week’s Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarah’s unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistro’s Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizz’s introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas – every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards. “I think the interesting thing about cheese is that people don’t use it as a main ingredient, but maybe more as a spice.” —Sarah A. Maine on Cutting the Curd “I always cook with the rind, as long as it’s an edible rind.” —Lizz Spano on Cutting the Curd See Privacy Policy a

Anne Saxelby and Sophie Slesginer are joined by Michele Buster of Forever Cheese and Mitica on this week’s Cutting the Curd. Forever Cheese and Mitica are importers of European cheeses, almonds, and other goods. Tune in to hear Michele’s start with distributing cheese, how language has helped her importing cheeses, and the differences between different Manchego cheeses. Listen to how FDA regulations have impeded cheese importation, and thus affects the already depressed economy in Europe. Michele loves sheep’s milk cheeses, and hopes that you will, too. This episode has been brought to you by Edward’s. “I never looked to see what people were asking for, it was about us finding things that we were so passionate about, and creating that ‘want’ here.” —Michele Buster 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.

It’s time for more urban cheese making on Cutting the Curd! This week, Anne Saxelby and Sophie Slesinger talk with Matt Spiegler- web developer by day, and cheese maker by night. Tune in to hear Matt’s first memories of cheese, his initial interest in making his own cheese, and what types of cheeses he prefers to make. Hear about how Matt translated a French cheese documentary into English, and his self-imposed ‘365 Cheese Challenge’. Learn more about Matt’s cheese infatuation at Cheese Notes. This program has been brought to you by Hearst Ranch. “My very first cheese-making experiments were mozzarella and ricotta- the easier cheeses to make. But then I decided I wanted to take it to the next step- goat cheeses, lactic cheeses, aged goat cheeses. At first, they were huge disasters because I tried to age them in my fridge.” —Matt Spiegler 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.

This week’s Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep’s milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market. “We had to begin from the start. We didn’t know anything about raising sheep, and we didn’t know anything about making cheese.” —Catalina Rivera on Cutting the Curd “Support from the government is key to access to markets in the United States.” — José Trejo on Cutting the Curd See Privacy Policy at https://art19.com/privacy and Ca

This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they’re not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage’s own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny’s famous goat bacon and Erin’s experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch. “The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive.” — Jonny Hunter of the Underground Food Collective on Cutting the Curd “To make cheese you need milk, and to get milk you need babies. As responsible eaters, it’s kind of our duty to understand and eat a little goat meat here and t

On this episode of Cutting the Curd, Anne and Sophie are joined in the studio by Patrick Martins of Heritage Foods USA, and Joe Dinoto of the Red Hook Criterium running and bicycle race. Tune into hear about the history of the race and some of the amazing athletes that participated in this year’s Red Hook Criterium on March 24th. Joe also discusses his own running group, the Orchard Street Runners, and their upcoming races. This program was sponsored by Hearst Ranch. “[The race] transformed the area into something that was unrecognizable…The detachment [of Red Hook] is nice…I was blown away just walking around that area. You can feel the separation from everything that you know about New York and what you assume New York is, and it’s completely unique.” — Joe Dinoto 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.

Today’s episode of Cutting the Curd is all about goats! Tune in as Anne Saxelby and Sophie Slessinger chat with Louisa Conrad of Big Picture Farm in Vermont about all things goat. Learn how she fell in love with goat cheese and what makes kidding season such a crazy time of year. Find out about how the seasons affect the milk and cheese and what makes goats such unique creatures! Later on, they catch up with Gregory Bernhardt and Hannah Sessions of Big Picture Farm who are also in full-blown goat mode. This program was sponsored by Hearst Ranch. “I’ve always been totally obsessed with cheese and farming. It wasn’t until I got to Blue Ledge that I learned the mystical magical power of goats and fell head over heels.” –Louisa Conrad of Big Picture Farm on Cutting the Curd “Our goats seem to milk best with longer daylight. Once we pass the longest day of the year their milk starts to decline.” –Hannah Sessions of Blue Ledge Farm on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California P

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about “The Dairy Issue.” Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody’s got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market. “Steve Jenkins is the gateway for all of us cheesemongers working now.” –Anne Saxelby 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.

Anne Saxelby and Sophie Slesinger are joined by author Paul Kindstedt, who’s latest book “Cheese and Culture: A History of Cheese and its place in Western Civilization”, explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch. “If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary.” –Author Paul Kindstedt 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.

This week Cutting The Curd sees another installment of its State of Cheese series and this time hosts Anne Saxelby and Sophie Slesinger are off to the Sooner State, a.k.a. Oklahoma. First they chat with Suzy Thompson and Steve Reynolds of Forward Foods about how they are bringing the gospel of good cheese and local dairy to the communities of Norman and Oklahoma City and how social media fits into their mission. Later on Matthew Burch of Oklahoma’s Urban Agrarian tells us about his unique position in his state’s food world as a local food distributor. Go behind the scenes and learn everything from how he uses bio diesel to run his delivery truck to how he plans his routes. This episode is sponsored by Fairway Market. “I started working at a bank, and it just wasn’t the ideal fit for me…The idea of opening our own business really appealed to me.” –Suzy Thompson on Cutting The Curd “I didn’t come in with a PhD. in local food distribution just a passion.” –Matthew Burch on Cutting The CurdSee Privacy Policy at

Do you love butter? Then this is the show for you. Tune in to this week’s episode of Cutting the Curd as Anne Saxelby and Sophie Slesinger chat with three incredible guests about the different sides of this dairy delight. First, hear from artist Jim Victor who’s incredible butter sculptures have been featured recently at the Pennsylvania Farm Show. Next, food science expert Harold McGee chats about different types of butter and how you can make your own at home. Finally, Diane St Clair gives listeners some great details on her butter making and dairy farming. This program was sponsored by Cain Vineyard & Winery. “There’s sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk.” “Usually when people make butter in the kitchen, it’s by accident. They’re usually trying to whip cream.” “Sadly the best indicator of quality in butter is probably price.” –Harold McGee on Cutting the CurdSee Privacy Policy at https://art19

Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers quality organic dairy products with the goal of saving as many New York family farms as possible. They partner with both milk cooperatives and small family farms to offer the best in milk, eggs, cheese and butter. Learn about butterfat content, milk trains, distribution systems, logistics and the challenges facing small farms and processing facilities trying to get their product to your plate. Whether you’re a dairy geek or an aspiring farmer you can learn something new to help you along your path on this episode! This program was sponsored by Whole Foods Market. “We’ve had a lot of conventional farmers come to us and ask how they can become organic, which is a blessing.” “Upstate New York is such a bastion for amazing food right now. It’s not new to us, but

Ever want to learn about cheese? Here’s your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market. “The best way to learn about cheese is to put it in your mouth!” –Max McCalman on Cutting the Curd “Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professionalâ„¢ Exam personifies that moment.” –Daphne Zepos 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.

The cheese community is one of the strongest in the food world and this week on Cutting the Curd, Anne Saxelby and Sophie Slesinger chat with ‘matchmaker’ Robert Aguilera, US Account Manager of Fromagex (Cheese Making Products and Packaging Supplies). Robert talks about how his company helps provide milk producers and cheesemakers the tools necessary to create the delicious dairy products we depend on and explains what equipment is needed in the process. Lean more about cheese vats, molds, collaborative cheesemaking efforts and more! This episode was sponsored by Fairway Market. “We all love fat and creaminess in cheese. A french cheese called Saint Agur is a great starter blue cheese.” “Wax paper is a good idea for white mold and washed rinds.” –Robert Aguilera 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.

This week on Cutting the Curd, Anne Saxelby looks back on show highlights from 2011. Tune in to hear about how Small Cheese Occupied Big Food, the intersections between art and cheese, Blue Heron Farm’s heroic efforts in helping out dairy farmers in need after Texas wildfire and more. Later in the show, previous guests Kathleen Cotter of The Bloomy Rind and Lisa Seger of Blue Heron Farm call-in to share their thoughts and discuss the latest cheese news. This episode was sponsored by Cain Vineyard & Winery. “[We’re seeing] the trend of people caring about the food they eat and where it comes from.” –Kathleen Cotter 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.

Sarah Kaufmann, aka “The Cheese Lady”, is this week’s guest on Cutting the Curd with Anne Saxelby & Sophie Slesinger. Learn about her massive cheese sculptures and the tradition of cheese carving. Sarah has contributed to the largest cheese sculpture in the world according to Guiness, and has also created dairy versions of everybody from Peyton Manning to James Beard! If you’ve ever wondered how to combine cheese and art, this episode is a must-listen. This episode was sponsored by Hearst Ranch. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland’s Cheese Company, who explains how soft cheese can be aged and why it’s not as easy to do as you’d think. Find out what a bark rind is and what makes Rush Creek Reserve’s flavor profile so unique. Later in the show, “ Cheese Impresario” Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Cutting the Curd gets gets cut down to size, or rather gets shrunk, with the help of microbiologist Rachel Dutton who is a fellow at FAS Center of Systems Biology. There she is putting cheese under the microscope and using the simplified, experimentally tractable microbial ecosystems found growing on the surface of cheeses as models for the behavior of microbes in complex communities. These communities, and their rich assembly of metabolic capacities, contribute much of the diversity in flavors, smells, and textures of the hundreds of different varieties of cheeses. But don’t worry if this all sounds over your head Anne Saxelby is there to guide you through world of cheese big and small. This episode is sponsored by Fairway Market. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The State of Cheese Series continues! Tune in as Anne Saxelby and Sophie Slessinger explore cheese in the great state of North Dakota. First, they speak with Gary Hoffman, Executive Director of the North Dakota Dairy Coalition. Gary talks about some incentives the state offers such as interest reduction and tax breaks for dairy farmers, and discusses the history of dairy in his state. Later on the show, Anne & Sophie are joined by JW Schroeder of North Dakota State University Extension Servicewho speaks about land grant systems, eduction and research programs. This episode was sponsored by Heritage Foods USA See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.