Cutting the Curd

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.

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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

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On the first Cutting the Curd of 2011 – Anne Saxelby resumes her state of the cheese series with the state of Ohio. She is joined by Abbe Turner of Lucky Penny Farm and Creamery who discusses everything from finding farm equipment on eBay to sheep’s milk. Tune in and find out why distributors can be hard to work with at times and why Ohio was rated the 2nd best local food city in America. This episode was sponsored by Cochon 555 – for more information visit www.cochon555.com

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This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com

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This week on Cutting the Curd, Anne is joined by cheesemonger Diana Pitett and author Kara Newman on a monastic themed episode. The girls discuss the history surrounding cheese, spirits and monasteries. Tune in to learn more about The St Benedict Rule, feeding Chartreuse to cows, and how certain cheeses were washed with spirits. This episode was brought to you by The Barterhouse. For more information on their wines visit www.thebarterhouse.com

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This week on Cutting the Curd Anne Saxelby takes the State of Cheese series down to The Big Easy. Learn about dairy culture in Louisana and New Orleans, or the lack thereof. Anne is joined by Richard Sutton of St. James Cheese Shop who explains how his journey to England brought him and his wife back to New Orleans, and what it was like for them starting the first artisanal cheese shop in the area. Tune in to learn more about cheese and dairy in the state of Louisiana. This episode was kindly sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com

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This week on Cutting the Curd Anne continues her State of Cheese series with a look at Utah and the state’s growing interest in sustainable food. Steven Rosenberg of Liberty Heights Fresh calls from Utah to talk about how eating some unsavory cafeteria food began him on a quest to finding the freshest and most delicious food available and ended in the form of Liberty Heights Fresh, one of the best places to find sustainable cheese and produce in Utah. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

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This week on Cutting the Curd Anne spoke to Alyce Birchenough of Sweet Home Farm in Alabama as part of her continuing State of Cheese Series. Alyce talked about how, using local sourcing and value added sales techniques, she proved some other local farmers wrong when they said she couldn’t make a living off her modest 40 acres. Tune in to find out how cheese is doing in the great state of Alabama. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

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This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug’s work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.

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This week on Cutting the Curd Anne speaks to Shanna Pacifico of Back 40 to share terrifying cheese stories: the ghoulish, the ghastly, and the gross. Turn green as you hear the tale of the 117 year old Eastern European cheese (quite literally an heirloom), cringe at the story of the creepy crawly cheese mites, and wince at the thought of cheese-filled luggage sitting on hot airport tarmacs for a week. This episode was sponsored by Cain Vineyard and Winery.

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