Cutting the Curd

This week on Cutting the Curd Anne spoke to Sasha Davies to speak about the American Cheese Society Conference, aka Cheesetopia. Sasha spoke about how the conference helped small business owners tackle problems–liability insurance, succession planning–that they might never be able to fix on their own.

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Robert LaValva stopped by for a chat. Anne asked Robert about the days of the Agora, when markets and government shared the same hall, and how his experience as an architect has helped him build the New Amsterdam Market.

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This week on Cutting the Curd Anne kicked it with Adam Moskowitz, cheese poet and president of Larkin. Adam described the upcoming Larkin Cheesemonger Invitational, and gave us the scoop on the games included therein (like the Dapper Wrapper).

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This week on Cutting the Curd Anne speaks to Max McCalman, the author of “Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager”. Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheese

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This week on Cutting the Curd Anne spoke with ricotta makers Betsy Divine and Katrina Vahedi. The ladies speak about the allure of fresh cheese, their Italian cheese mentor Salvatore, and what cheese means to the master cheese mongers of Italy.

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Anne speaks with John Bunting of John Bunting’s Dairy Journal to discuss the dairy industry and the monetary side of making milk.

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Anne talks with Judy Schad of Capriole about making goat cheese more accessible.

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Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?

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Anne talks with Angela Miller, author of “Hay Fever: How Chasing a Dream on Vermont Farm Changed My Life”.

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Wanna be a cheese maker? Take notes from Anne Saxelby & special guest Louella Hill of Narragansett Creamery

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