Anne Saxelby reviews some recent cheese headlines on this weeks 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

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 weeks episode of Cutting the Curd as Anne Saxelby chats with Kelly Geary, founder of Sweet Deliverance and author of Tart and Sweet. Tart and 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 arent using often or different flavor combinations. My flavors change super often by what inspires me. [06:00] Im really fond of sweet jams with mild cheeses. [12:30] --Kelly Geary on Cutting the Curd

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. Thats 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 Daphnes plans and helping aspiring cheesemakers in the country. This program was sponsored by Academie Opus Caseus.

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 Ollis Farm and Creamery in beautiful Hartwick, New York. From the 1800s until about 30 years ago, the farm had been an outstanding dairy farm. With Susans 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 Ollis Handcrafted Cultured Butter- an American comfort food, for sure. If youre 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. Theres nothing like fresh butter. 05:00 Cow comfort is extremely necessary in any milk production. [11:00] --Susan Bruss of Ollis Farm and Creamery on Cutting the Curd

So you want to learn about cheese? Youve found the perfect program! This weeks 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. Its a different skillset [than cheesemaking] and takes a different infrastructure. 24:00 --Susan Sterman of Academie Opus Caseus

Anne Saxelby is back on Cutting the Curd! Though broadcasting at a brand new time (Fridays at 4:00pm), its same cheesy show! This weeks 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 thats 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 thats outside of the dynamic we have. [7:00] --Homa Dashtaki from The White Moustache on Cutting the Curd

Kate Arding of Culture Magazine talks about her cheese history on todays Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neals 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. Whats 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 publishings decline. How did Kate come up with the idea for the cheese centerfold? Find out on this weeks 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 wouldnt read it. [22:40] -- Kate Arding on Cutting the Curd

Poul Price and Everett Presley didnt 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 Pouls 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 theyre just getting better. [21:30] The easiest cheese to sell is the one thats 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

Peter Kindel shares his cheese journey on todays 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 Neals 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

Diane Stemples guest on todays 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 Maxs 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, Ive seen some cheeses become extinct. Theyre not ever coming back. [18:40] -- Max McCalman on Cutting the Curd