In this episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at slowfoodusa.org/Saxelby

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On today's episode we review the history and uses of the classic Swiss cheese Tête de Moine AOP. Our guests are Martin Siegenthaler, Gerant / Manager of Tête de Moine AOP Association, and Randall Felts, ACS CCP Cheesemonger and Owner of Beautiful Rind, located in Chicago. Also described in the episode is the Rosomat machine and its useful qualities. It's available to buy via www.shopjuicernet.com.

Photo Courtesy of Martin and Randall.

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After 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch.

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Carlos Yescas (guest hosts) talks to Arnaud Sperat­-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France.

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Today Cara speaks with Felice Thorpe, Owner of Felice Foods, Consulting Sales Director for the specialty food businesses, and Rebekah Baker, Director of Sales on the west coast for Treeline Cheese. They are on today's episode to discuss the commonalities and perspectives of the plant-based cheese world with the fluid milk cheese market. By reviewing how the grocery world has evolved in these last few years, we discuss how they are merging in the marketplace and how their stories can be more aligned than you would think.

Photo Courtesy of Felice Thorpe and Rebekah Baker.

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On today's episode, Diane sits down with Hannah Howard to discuss her new book and find out what makes this memoir so special. Hannah Howard is a writer and food expert who spent her formative years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market. She has a BA from Columbia University and an MFA from the Bennington Writing Seminars. Hannah has been published in New York magazine, Salon, and SELF. Hannah is the author of two memoirs, Feast: True Love In and Out of the Kitchen and Plenty: A Memoir of Food and Family

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Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.

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Today our guest Caroline Hostettler, introduces to the CTC audience what it means to participate in the Adopt an Alp program. Plus,  she explains the importance of the craftsmanship behind these cheeses. As part of her own importing company, Quality Cheese, Caroline has been a pioneer in the perception and trade of the Alpine cheese category. Here we get her take on the current values of the Alpine cheese field and how US specialty shops around the country can help support these Swiss cheesemakers.

Image courtesy of Caroline Hostettler.

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Our host Diane discusses with Debra Dickerson, Director of Education and Customer Outreach at Cowgirl Creamery about the current atmosphere in the cheese market and what may be next for the industry.

SAVORY Institute

DZTA Daphne Zepos Teaching Award

Cheese Culture Coalition

Image courtesy of Debra Dickerson.

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A group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort.

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