Cutting the Curd

This week Cutting the Curd welcomes Dimitri Saad and Brian Keyser of Casellula Cheese and Wine Cafe in Hell’s Kitchen. They talk about the importance of variety and creativity that goes into their cheese pairings beyond your usual almonds and quince past to delicacies like like lemon terragon marshmallow. Tune in for news about ACS conference and how you can score a free piece of cheese the next time you visit Casellula!

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This week Cutting the Curd goes South of the border, down Mexico way with guest Carlos Yescas who is a cheese activist, cheese consultant and writes the popular blog Lactrography. From his work at United Nations to his efforts to help Mexican cheese makers create collective trademark style of cheese, learn how Carlos is utilizing social media to bring better welfare to Mexican cheesemakers and trying to create national Ministry of Cheese. This episode is sponsored by Hearst Ranch.

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This week’s Cutting the Curd sees another installment of So You Wanna Be a Cheesemaker. This time Tennessean Adam Spannaus of Locust Grove Farms joins Anne Saxelby. They talk sheep’s milk cheese, favorite cheese reads, and more. This episode is sponsored by Whole Foods Market.

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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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