Cutting The Curd

State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen’s Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast. Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia mapSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

State #2: This week on Cutting the Curd Anne continues her state-by-state breakdown of cheese in the US with a look at Georgia cheese and Sweet Grass Dairy. Georgia is not the most “traditional” place to make cheese, but as we learn from the folks at Sweet Grass its a great place to raise happy goats, fight for your right to age cheese appropriately, and generally create positive cheese culture. This episode was sponsored by Edwards of Surry Virginia. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

State #1: This week on Cutting the Curd, Anne starts her “State of Cheese” series: a 50 part show series highlighting each state in the US and it’s cheese culture. She begins with California, and is joined by guest Peggy Smith of Cowgirl Creamery. Peggy tells us how to make cottage cheese, and tells the story of the Straus Family Creamery, the first organic dairy west of the Mississippi. This episode was sponsored by Acme Smoked Fish. For more information visit www.acmesmokedfish.com Photo 1: Peggy Smith, Photo 2: Cowgirl CreamerySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Patricia Michelson, owner of the famous La Fromagerie in London, and author of Cheese: The World’s Best Artisan Cheeses. Patricia compares her humble beginings “in a shed” in her garden to HRN’s current shed-like status, and describes the defining moment when she fell in love with cheese during a skiing trip (she literally tripped while skiing) in the French Alps. Some delicious farmstead cheese was her pick-me-up after the tumble, and the rest is history. Tune in to find out why Patricia is bothered by Europe’s ignorance of America’s best cheeses, and how cheese lovers from both sides of the world would be better off investigating delicious cheeses at home AND abroad. This episode was sponsored by Tekserve. 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 Anne and special guest host Samia Khan spoke to Andy Hatch of Uplands Cheese, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. They’ve even crossbred nine different breeds of cows together to create their own breed of cow perfect for their style of farming. Tune in to hear the creator of Pleasant Ridge Reserve, easily one of the most famous farmstead cheeses, talk shop on HRN! 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 Anne spoke with Kate Arding. Kate runs Culture Magazine, one of the only cheese-exclusive monthly magazines in the world, and discusses how she went from the world of cheese mongering to the high-stress world of publishing, and her process for creating an issue of Culture. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef. 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 Anne spoke to Sasha Davies to speak about the American Cheese Society Conference, aka Cheesetopia. Sasha spoke about how the conference helped small business owners tackle problems–liability insurance, succession planning–that they might never be able to fix on their own.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Robert LaValva stopped by for a chat. Anne asked Robert about the days of the Agora, when markets and government shared the same hall, and how his experience as an architect has helped him build the New Amsterdam 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 on Cutting the Curd Anne kicked it with Adam Moskowitz, cheese poet and president of Larkin. Adam described the upcoming Larkin Cheesemonger Invitational, and gave us the scoop on the games included therein (like the Dapper Wrapper).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 Anne speaks to Max McCalman, the author of “Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager”. Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheeseSee 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 spoke with ricotta makers Betsy Divine and Katrina Vahedi. The ladies speak about the allure of fresh cheese, their Italian cheese mentor Salvatore, and what cheese means to the master cheese mongers of Italy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne speaks with John Bunting of John Bunting’s Dairy Journal to discuss the dairy industry and the monetary side of making milk.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne talks with Judy Schad of Capriole about making goat cheese more accessible.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne talks with Angela Miller, author of “Hay Fever: How Chasing a Dream on Vermont Farm Changed My Life”.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wanna be a cheese maker? Take notes from Anne Saxelby & special guest Louella Hill of Narragansett CreamerySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne’s parents stop by, along with Bennoit Breal and Stephanie Wang-Breal to talk cheese and Stephanie’s new documentary.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne talks with Veronica Pedraza of Jasper Hill Farm about what it takes to make 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, Diana Pittet talks about the origins of cheddar cheese and what it means to American culture.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A group of female cheese mongers randomly find their way on this week’s episode of Cutting The Curd to share stories 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.