Cutting the Curd

This weeks Cutting the Curd brings you Mathew Lange of Lange Dairy Development out of North Carolina and who is also the Development Coordinator of the North Carolina Dairy Advantage. Tune into hear about what small farmstead dairies, not just in North Carolina, are up against in comparison to commercial dairy processors. From market volatility to milk pricing learn how small dairies are using pro...

Cutting the Curd gets political with Heather Squire, the coordinator for Occupy Wall Street ‘s (#OWS ) food preparation and delivery. From washing dishes to feeding over 3000 people in a single weekend Heather explains how her and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen. Delving into another facet of the food justice movement in tandem...

Tune in to a special episode of Cutting the Curd as Anne Saxelby is joined by Christian Seger and Lisa Seger of Blue Heron Farm. Learn how they went into overdrive making cheese as they took care of a group of refugee goats during the recent Texas wildfires. Learn how social media can come to the rescue, even for farmers, in emergencies. This episode was sponsored by Heritage Foods USA . See Priva...

This week on Cutting the Curd, Anne & Sophie continue the State of Cheese Series, moving on to the state of Missouri. Learn more about cheese in the great mid-western state, and hear from .Green Dirt Farm & Baetje Farms. Find out more about American Cheese Month and hear how artisanal cheesemakers are promoting their craft. This episode was sponsored by Cain Vineyard & Winery . See Pri...

This week on Cutting The Curd Anne hops across the pond with William Ogelthorpe of Kappacasein Dairy who has been an urban cheesemaker in London for over the last 20 years to discuss urban cheesemaking and his journey into the world of dairy. Later on the show, Elena Santogade joins the discussion to give practical tips to home cheesemakers and share her enthusiasm for biking and cheese activites!...

Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week’s episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market . See Privacy Policy at https://art19.com...

This week Cutting the Curd welcomes Dimitri Saad and Brian Keyser of Casellula Cheese and Wine Cafe in Hell’s Kitchen. They talk about the importance of variety and creativity that goes into their cheese pairings beyond your usual almonds and quince past to delicacies like like lemon terragon marshmallow. Tune in for news about ACS conference and how you can score a free piece of cheese the next t...

This week Cutting the Curd goes South of the border, down Mexico way with guest Carlos Yescas who is a cheese activist, cheese consultant and writes the popular blog Lactrography . From his work at United Nations to his efforts to help Mexican cheese makers create collective trademark style of cheese, learn how Carlos is utilizing social media to bring better welfare to Mexican cheesemakers and tr...

This week’s Cutting the Curd sees another installment of So You Wanna Be a Cheesemaker. This time Tennessean Adam Spannaus of Locust Grove Farms joins Anne Saxelby. They talk sheep’s milk cheese, favorite cheese reads, and more. This episode is 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...

This week Cutting the Curd talks cheese and standardization. Anne is joined by Susan Sturman of the American Cheese Society to discuss their new upcoming cheesemonger certification program that will be rolled out at the next ACS conference. Tune in to learn about how you can apply and what the requirements are. Don’t worry, even those with the wackiest cheese resume’s can still apply as Anne and S...

This week on Cutting the Curd sees another installment of Anne’s State of Cheese series and this episode takes us to West Virginia. On the first half the show Penny Sagawa calls in from Spring Gap Mountain Creamery imparting her knowledge of building a raw milk cheese creamery. On the the latter half of the show Terry Clapp of TLC Farm Goat Dairy talks about his undertaking of buying an 1827 farm...

This week on Cutting the Curd Anne and Sophia have another installment of State of Cheese and this week it’s Maryland. On the first half of the show they are joined by Holly Foster of Chapel’s Country Creamery who talks about how she began her creamery and how she got her first heifer. On the second half of the show Matt Cedro of Firefly Farms calls in to talk about his goat milk creamery. This ep...

On a very educational and unique episode of Cutting the Curd, Anne & Sophie are joined by author of “Still Life and Trade in the Dutch Golden Age” and professor of art history at The University of Iowa, Julie Berger Hochstrasser. Julie gives listeners a primer on the important role that cheese played as a subject in Dutch still life paintings. This episode was sponsored by Hearst Ranch . See P...

This week on Cutting the Curd its all about cheese and media. First to join Anne and Sophie is Christine Hyatt, current President of the American Cheese Society , who is using video and her site Cheese Chick TV to bring awareness to artisan and DIY cheesemaking. Later, tune in to hear from Will Fertman of Culture Magazine who tells us about using social media to spread the word on cheese, even to...

This week on Cutting the Curd Anne and Sophie get a sneak peak of the 2011 Cheesemonger Invitational when they are joined by cheesemonger Adam Moskowitz and Brooke of Fromaggio Essex . Tune in for details and a min cheese description competition between Brooke and Anne! This episode is sponsored by Cain Vineyard and Winery . See Privacy Policy at https://art19.com/privacy and California Privacy No...

This week on Cutting the Curd Ann and Sophie take us to Rhode Island, the Ocean State, and the cheeses and dairies that they have to offer. They are first joined by James Hines of Rhody Fresh who discusses Rhode Island’s place in the Northeast Dairy Compact. Later on Louella Hill of Narragansett Creamery to talk about the start of their small creamery, its flourishing, and the importance of freshn...

This week’s episode of Cutting the Curd sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She’s joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production in the great state of Alaska. This episode was sponsored by Cain Vineyard & Winery . See Privacy Pol...

This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn’s End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making ind...

This week on Cutting the Curd, Anne is joined by Jeremy Stephenson of Spring Brook Farms in Vermont. Jeremy talks about seasonal differences and coloration in cheese and how it relates to his award winning Tarentaise. He also shares his experiences teaching children about farming and cheese through the Farms for City Kids program. This episode was sponsored by Cain Vineyard & Winery See Privac...

This week on Cutting the Curd Anne Saxelby talks with Steven Judge of Bob-White Systems . Bob-White Systems focuses on the small-farm niche and makes pasteurizers and other equipment for micro-dairies. Steven traces his design for an efficient small pasteurizer along with his 45 years in the farming and dairy business. This program was sponsored by Fairway Market See Privacy Policy at https://art1...

This week on Cutting the Curd Anne Saxelby takes us Tennessee where we talk with local cheese makers Jim and Gayle Tanner of Bonnie Blue Farm and Kathleen Cotter of The Bloomy Rind . The creation of artisan goat cheeses, local cheese markets, and how to create and sustain a small cheese business are all discussed. This episode was sponsored by www. HearstRanch.com See Privacy Policy at https://art...

Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those in...

The State of Cheese Series continues along to North Carolina as Anne Saxelby and Sophie Slesinger are joined by Portia McKnight of Chapel Hill Creamery. Learn more about the creamery and cheese culture in North Carolina including an extended segment on “clabber”, a soured milk product. This episode was sponsored by Whole Foods Market . Whole Foods market celebrates Earth Month with the “Do Somethi...

Cutting the Curd moves to a new time slot as Anne continues her State of Cheese series with a new co-host, Sophie Slesinger. Tune in as they take the series to the great state of Minnesota. They are joined by Minnesota cheese legend Jeff Jirik of Faribault Dairy and Benjamin Roberts of France 44. Learn more about how prohibition helped bring cheese to Faribault and why gouda is so lovable! This ep...

This week on Cutting the Curd, Anne returns to the State of Cheese Series – this time exploring all things dairy in the state of Massachusetts. She begins the show with Barbara Hanley of Shy Brothers Farm and later speaks with Susan Sellew of Rawson Brook Farm. Tune in to learn more about goat dairy production, how large cheese and small cheese productions differ greatly and how its always tough t...