This week Cutting the Curd talks cheese and standardization. Anne is joined by Susan Sturman of the American Cheese Society to discuss their new upcoming cheesemonger certification program that will be rolled out at the next ACS conference. Tune in to learn about how you can apply and what the requirements are. Don’t worry, even those with the wackiest cheese resume’s can still apply as Anne and Sue find out. This episode is sponsored by Hearst Ranch.

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This week on Cutting the Curd sees another installment of Anne’s State of Cheese series and this episode takes us to West Virginia. On the first half the show Penny Sagawa calls in from Spring Gap Mountain Creamery imparting her knowledge of building a raw milk cheese creamery. On the the latter half of the show Terry Clapp of TLC Farm Goat Dairy talks about his undertaking of buying an 1827 farm and turning it into a FDA Grade-A goat farm and creamery. This episode was sponsored by Hearst Ranch.

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This week on Cutting the Curd Anne and Sophia have another installment of State of Cheese and this week it’s Maryland. On the first half of the show they are joined by Holly Foster of Chapel’s Country Creamery who talks about how she began her creamery and how she got her first heifer. On the second half of the show Matt Cedro of Firefly Farms calls in to talk about his goat milk creamery. This episode was sponsored by Hearst Ranch.

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On a very educational and unique episode of Cutting the Curd, Anne & Sophie are joined by author of “Still Life and Trade in the Dutch Golden Age” and professor of art history at The University of Iowa, Julie Berger Hochstrasser. Julie gives listeners a primer on the important role that cheese played as a subject in Dutch still life paintings. This episode was sponsored by Hearst Ranch.

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This week on Cutting the Curd its all about cheese and media. First to join Anne and Sophie is Christine Hyatt, current President of the American Cheese Society , who is using video and her site Cheese Chick TV to bring awareness to artisan and DIY cheesemaking. Later, tune in to hear from Will Fertman of Culture Magazine who tells us about using social media to spread the word on cheese, even to find people with the best cheese tattoos. This episode was sponsored by Whole Foods Market.

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This week on Cutting the Curd Anne and Sophie get a sneak peak of the 2011 Cheesemonger Invitational when they are joined by cheesemonger Adam Moskowitz and Brooke of Fromaggio Essex. Tune in for details and a min cheese description competition between Brooke and Anne! This episode is sponsored by Cain Vineyard and Winery.

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This week on Cutting the Curd Ann and Sophie take us to Rhode Island, the Ocean State, and the cheeses and dairies that they have to offer. They are first joined by James Hines of Rhody Fresh who discusses Rhode Island’s place in the Northeast Dairy Compact. Later on Louella Hill of Narragansett Creamery to talk about the start of their small creamery, its flourishing, and the importance of freshness. This episode is sponsored by The Barterhouse.

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This week’s episode of Cutting the Curd sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She’s joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production in the great state of Alaska. This episode was sponsored by Cain Vineyard & Winery.

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This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn’s End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making industry and the importance of milk in the process. This episode was sponsored by Fairway Market.

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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 & Winery

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