Cutting the Curd

We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.

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Photo Courtesy of The Black Sheep School of Cheesemaking.

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We talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more to address climate change. She teaches for the Institute for Social Ecology and is based in Vermont.

Photo Courtesy of Institute for Social Ecology.

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Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-dairy scientist can tackle, transforming the way we look at existing supply chains, food systems, marketing, and disrupting the way we think about categories in the marketplace.

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On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen.
 

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On today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the support of the state of Wisconsin helps Cheesemakers in their research and refinement. This, plus dairy queens, chocolate mascarpone, and more.

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Looking ahead through 2022, it's a time of great potential and opportunity. It seems like it's easier than ever to sell cheese and other specialty items, and at the same time, it's more challenging than ever. There are more sales channels, more ways to advertise and communicate, more promotional platforms, more data... 

Felice Thorpe and CTC host  Jessica Kesselman have zeroed in on four areas for this discussion about the time we're living in. While some are focusing on this time as the 'Great Resignation', we can also look at this period as something we've dubbed 'The Great Reset': an opportunity to shift our thinking about traditional ways of doing business and defining roles for better results.

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Tara Holmes from the American Cheese Society and Nicole Garrett from the Cheese Culture Coalition talk to us about volunteer opportunities at their organizations. Carlos talks about the DZTE. 

Tara worked in higher education before transitioning to nonprofit management. Today, she is the executive director for the American Cheese Society. She has a B.A. in English Education from Gunnison's Western Colorado University, where she also completed coursework in outdoor leadership and ran track. 

A list of committees at ACS and volunteer interest form is listed here.

Anyone who would like to volunteer for ACS in any capacity can call us at 720-328-2788, or email [email protected]. 

Nicole has been a cheesemonger in the retail world for about 10 years at Whole Foods Market in the specialty department. Whitney and I met when we were going for our CCP certification. About 2 years ago she moved to Texas, and we re-connected. She started talking about wanting to start a nonprofit to increase diversity in the cheese industry, and then the rest is history. 

You can contact the CCC here: https://cheeseculturecoalition.org/volunteer-questionnaire 
 

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On today's episode of Cutting the Curd, our host team of Cara, Carlos, and Jess talk about last year's realizations and next year's possible trends. Also, is anyone going to FFS Vegas?? Happy NEW Year!!

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Carlos Yescas talks to Emma Young (aka @TheCheeseExplorer) about cheese judging, medals, and competitions around the UK and elsewhere in Europe. We hear her take on the value of cheese competitions and why you should pay attention to them too. Visit her website at: www.cheeseexplorer.com

Photo Courtesy of Emma Young.

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Joe Printz, owner of The Grape D'Vine Wine and Spirits, and D'Vine Bar in Sparkill, NY, likes the element of surprise in food and wine pairings. While one rule of thumb is "what grows together goes together," there's a lot of unexplored territory and that's where the fun begins. He was given three cheeses to pair up with wines, with celebrations in mind, which will get us primed for the holidays.

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