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 and Winery

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

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

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 and Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse.

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 Something Reel Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com

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 episode was sponsored by Fairway Market, like no other market.

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 to separate offspring from their parents. This episode was sponsored by Whole Foods Market.

This week on Cutting the Curd lean more about cheese aging, as Anne is joined by Michael Anderson . Michael is an expert in the field of affinage and the cave manager at Murrays Cheese. Tune in and learn why not all cheese need to age a long time, and how you can better preserve the flavor and lifespan of cheese in your refrigerator! This episode was sponsored by 360 Cookware. Learn more about their vapor-technology at http://www.360cookware.com

Anne brings State of Cheese series to the great state of Illinois with special guests Leslie Cooperband of Prairie Fruits Farm and Martin Johnson of The Joy of Cheese. Together, they discuss how the super fertile land that mots people make use of for corn and soy is also ideal for raising dairy animals and producing added value dairy products. Tune in to learn more about farmstead creameries in Illinois, the marketing behind added value dairy and how pairings and events can help everybody appreciate great cheese without making them go broke! This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.

This week on Cutting the Curd, Anne Saxelby sits us down to teach us more about the fabric of all dairy: milk. Anne traces the roots of human production of milk from various mammals, starting with goats and sheep. Tune in and learn about everything from seasonal breeding to the properties of ruminants. What took us so long to start milking cows? Find out on Cutting the Curd! This episode was sponsored by Cabot Cooperative. For more information visit www.cabotcooperative.com