This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chefs Warehouse/Dairyland to talk cheese, safety and 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 that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but its not anything you will ever completely eliminate. [3:54] I think that perception is reality when it comes to [large food companies]. You dont work for a company all the time - you work for other people. One of my mentors always told you dont quit a company - you quit a boss. You can find great mentors everywhere. [24:12] --Tyler Hawes of The Chefs Warehouse on Cutting the Curd

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 Orrmans 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 youre 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 Im 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 aspect of the business. [27:10] -- Beth Lewand on Cutting the Curd

Today on Cutting the Curd, Diane Stemple is joined by a panel of guests to talk about holiday cheeses and cheese gift ideas. Joining Diane in the studio are NYC cheese geeks Jessica Kesselman, Amy Sisti-Baum, and Sarah Zaborowski. Hear what cheeses to bring to your holiday gatherings! The studio decides what cheese books and accessories would be great holiday gifts! Diane asks the question, What American cheeses do you bring as a gift to a steadfast Euro-phile? Hear about some great American cheeses from Jasper Hill Farms and Pleasant Ridge Reserve! Hear about the cheesemongers role in introducing customers to new cheeses, despite customers initial hesitations. What cheeses do you bring to your Kraft-loving relatives, or your wine snob friends? Find out on Cutting the Curd! This episode has been sponsored by Tabard Inn. I have decided that I would like to be able to give people spreaders that will not break and maybe even pair it with a cheese, so that they will know what knife to use for that kind of cheese. [15:20] -- Jessica Kesselman on Cutting the Curd

On Cutting the Curd we have talked about the intersections between cheese and art on previous shows, but this week host Diane Stemple highlights three personal journeys with guests Aaron Kirtz of Forever Cheese, Beth Griffenhagen of Murrays Cheese and Adam Moskowitz of Larkin Cold Storage. Find out how each guest found cheese and ended up transitioning artistic energy into their respective cheese careers and how the two worlds are not so dissimilar. Whether youre a food professional with a creative passion or an artist with a love for food, this episode provides great insight into the fusion of expression, art and gastronomy. This program was sponsored by The International Culinary Center. The overarching thing for me is always being able to take risks - so i jumped into a field that i really didnt know much about but wasnt afraid of. [03:15] -Aaron Kirtz of Forever Cheese on Cutting the Curd I love taking a big idea and making it small - its my favorite way to create things and look at the world. [07:35] --Beth Giffenhagen of Murrays Cheese on Cutting the Curd Once you become an artist, youre an artist. Once you understand what it means to be an artist you just are. [09:37] When you taste cheese it proves god is an artist because the whole flavor profile of cheese comes from biochemistry! [26:30] --Adam Moskowitz of Larkin Cold Storage on Cutting the Curd

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucys Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beechers Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elenas cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards and Sons. My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work. [14:30] -- Elena Santogade on Cutting the Curd

Diane Stemple debuts as guest host on this weeks episode of Cutting the Curd! Diane is speaking with Aaron Foster, the Head Buyer for Murrays Cheese about the affect of Hurricane Sandy on the New York City cheese business. Tune into hear Diane and Aaron recount the events of the storm, and how the various Murrays spaces in the West Village, Grand Central, and Long Island City fared in the weather. Aaron tells his story from the night of the storm; hear how Aaron waded through waistdeep water through Greenpoint to check on product! Hear about the storms aftermath, and the damage to the Murrays warehouse. How was Murrays able to band together and save 8 tons of cheese? Find out on this episode of Cutting the Curd! This episode has been brought to you by Hearst Ranch. To their credit, almost all our staff came in- by foot, car, or bike- they came from almost every borough to help clean up at Bleecker Street. [19:00] -- Aaron Foster on Cutting the Curd

Cutting the Curd returns after a brief hiatus! This week, Anne Saxelby is joined in the studio by Diane Stemple of Jasper Hill Farm. Diane will be hosting Cutting the Curd while Anne is on maternity leave! Tune in to hear how Hurricane Sandy affected the cheese business in New York City. Bedford Cheese Shop, Saxelby Cheesemongers, and Murrays Cheese are all located in Lower Manhattan and suffered because of the storm. Veronica Pedraza of Meadowood Farms calls in to talk about her experiences last year with Hurricane Irene in Vermont, and to talk about the Dairy Sheep Association of North America Symposium this year. What barriers do people face when starting a sheep dairy? Learn why people like sheep as a multi-purpose animal, but why sheep dairies are still suffering in the United States. This episode has been brought to you by Whole Foods. If your parents have a cow dairy, and theyre struggling to find a way to make it viable, you can turn that into a cheese-making operation. But no ones really inheriting sheep diary farms from their families. The infrastructure on farms that currently exist... a lot of the designs are meant for cows. [14:00] -- Veronica Pedraza on Cutting the Curd

On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are joined by Kate Arding of the American Cheese Society. Kate is also the founder of Culture Magazine, and British farmstead cheese expert. Learn about the decline of artisanal British cheeses after the Industrial Revolution. Hear about mechanized cheese production, and the practice of coloring cheese. How did Neals Yard Dairy revive the British cheesemaking? Learn more about the role of distributors in the cheese business, and how they help to popularize small producers. Tune in to find out more about Kates work with American cheese, including a delicious cheese accident that occured during her time at Cowgirl Creamery! This episode has been sponsored by Susty Party. Farmhouse cheeses were increasingly on the back burner [after the industrialization of food]. The methods of production and efficiency for cheap food were eclipsing flavor. [5:36] A lot of the attention understandably gets put on the producers... You can be making the best cheese in the world, but unless you have the other links in the chain in place i.e. the retailers who are going to act as the translator to the consumer- all of these things have to me in alignment in order for it all to work. [23:14] -- Kate Arding on Cutting the Curd

October is American Cheese Month! On this weeks episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking about the newly inaugurated American Cheese Month, and what it means for artisanal cheese enthusiasts. Learn how you can get discounted farmhouse cheeses with the American Cheese Months Passport Program! Later, Anne and Sophie call up Christine Hyatt of Cheese-Chick.com! Tune in to hear how Christines time at the American Cheese Society inspired her to help found American Cheese Month. Christine also share some of her current exploits as a Cheese Chick; hear about Christines cheese media adventures in Oregon! You dont want to miss out on what American Cheese Month has to offer, so check out this episode of Cutting the Curd! This episode has been brought to you by Hearst Ranch. The people who understand and love craft are really an ideal customer for artisan cheese. 8:40 -- Christine Hyatt on Cutting the Curd

On this weeks episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with author and cheesemaker Gianaclis Caldwell. In addition to running Pholia Farm, Gianaclis has written two cheese-themed books, The Farmstead Creamery Advisor and the recent Mastering Artisan Cheesemaking. Like Anne, Gianaclis comes from a studio art background; hear why Gianaclis left the art world to embrace cream and curd. Tune into listen to Gianaclis talk about what she learned from writing her books, and why it was important to filter and edit information to make her books pertinent to beginning cheesemakers. Cheesemaking isnt necessarily a recipe - so many elements are interchangeable! Hear why cheesemaking can be so fragile, and learn some of Gianaclis tips for making reliable cheese. Learn more about the scale at Pholia Farm, as well as the types of cheeses that the farm produces. This program has been sponsored by S. Wallace Edwards and Sons. You can stay true to you art with cheese, but if youre working with two dimensions or sculpture, youre showing a part of your soul that many people might not be able to identify with. -- Gianaclis Caldwell on Cutting the Curd