Episode 259: Raw Milk Cheese Is..

FromCutting the Curd

Start listening View podcast show

Episode 259: Raw Milk Cheese Is..

FromCutting the Curd

ratings:

Length:

22 minutes

Released:

Apr 11, 2016

Format:

Podcast episode

Description

According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition’s Raw Milk Cheese Appreciation Day to learn why raw milk cheese is so great, and what raw milk cheeses we’re obsessing over right now.

Released:

Apr 11, 2016

Format:

Podcast episode

Titles in the series (100)

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

Skip carousel

Episode 1: Nathalie Jordie, Jeanne Carpenter & Bill Schlinsog: Anne Saxelby speaks about National Dairy Month and Wisconsin Cheese with Jeanne Carpenter Author of the blog www.cheeseunderground.blogspot.com and Bill Schlinsog, a Veteran Cheese and Butter Grader for the Wisconsin State Department of Agriculture. by Cutting the Curd
29 min listen
Episode 22: Veronica Pedraza: Anne talks with Veronica Pedraza of Jasper Hill Farm about what it takes to make cheese. by Cutting the Curd
32 min listen
Episode 4: Michael Lee: On this weeks episode of Cutting The Curd, Anne talks with Michael Lee of Twig Farms about making cheese in Vermont. by Cutting the Curd
36 min listen
Episode 2: Rick Feete & Laini Fondiller: Whos Your Daddy? This week Anne talks about breeding and genetics with Rick Feete and Laini Fondiller. by Cutting the Curd
31 min listen
Episode 15: Conrad Hosier & Sarah Zebrowski: This week on Cutting The Curd, Anne talks with Conrad Hosier and Sarah Zebrowski about sourcing and distributing artisan cheese. by Cutting the Curd
34 min listen
Episode 14: Dr. Diane Stemple: Anne Saxleby is joined by friend and cheese monger Dr. Diane Stemple to recap the decade in cheese. by Cutting the Curd
34 min listen
Episode 8: Mateo Kehler: On the latest episode of Cutting The Curd, Anne Saxelby is joined by Jasper Hill Farm co-founder and cheese guru Mateo Kehler. He tells the story of Jasper Hill Farm, and gives some invaluable insight into the intricacies of cheesemaking. by Cutting the Curd
38 min listen
Episode 5: Nicole Slaven & Tia Keenan: This week on Cutting The Curd, Anne and guest co-host Nicole Slaven talk with Tia Keenan, who is at the American Cheese Societys Annual meeting by Cutting the Curd
31 min listen
Episode 16: Lara Pira & Mark Bello: Cutting The Curd discusses pizza this week with Lara Pira and Founder of Pizza a Casa Mark Bello. The best pizza places in the tri-state area are revealed as well as the details of Pizza a Casas new spot opening on the lower east side of NYC. by Cutting the Curd
31 min listen
Episode 12: David Gumpert: This week on Cutting The Curd, Anne Saxelby talks raw milk with author and expert David Gumpert. by Cutting the Curd
29 min listen
Episode 11: Steve Jenkins: Steve Jenkins, the man behind Fairway Market, joins Anne Saxelby on this weeks edition of Cutting The Curd. They talk about cheese idioms, etymology and the American phenomenon of cheese naming. by Cutting the Curd
36 min listen
Episode 6: Allison Hooper & Mark Fisher: Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. Shes joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter and Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web. by Cutting the Curd
58 min listen
Episode 9: Chris Gray: This week, Anne sits down with Chris Gray of Consider Bardwell Farms and talks about his history in the music business and how it relates to his current life as a cheese monger. by Cutting the Curd
34 min listen
Episode 3: Anne Mendelson: On this weeks Cutting the Curd, Anne speaks with the author of the acclaimed book Milk: The Surprising Story Of Milk Through The Ages. by Cutting the Curd
32 min listen
Episode 26: Hilary Dennis & Leah Mayor: Anne Saxelby, Hilary Dennis and Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day? by Cutting the Curd
38 min listen
Episode 31: Adam Moskowitz: 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). by Cutting the Curd
33 min listen
Episode 24: Louella Hill: Wanna be a cheese maker? Take notes from Anne Saxelby and special guest Louella Hill of Narragansett Creamery by Cutting the Curd
38 min listen
Episode 7: Anne Mendelson & Mary Habstritt: This week, Anne Saxelby is joined by two very special guests. Anne Mendelson and Mary Habstritt join the show for a special one-hour discussion on the history of milk trains, milk quality, and the bottling process. by Cutting the Curd
60 min listen
Episode 10: Chris Bradley & Mateo Kehler: Chris Bradley from Gramercy Tavern comes by and talks about his involvement in the cheese community. Also on the show, Mateo Kehler. by Cutting the Curd
29 min listen
Episode 17: Steve Jenkins & Robert Aguilera: This week on Cutting The Curd, Steve Jenkins and Robert Aguilera drop by to pay some respect to American artisan cheesemakers. by Cutting the Curd
40 min listen
Episode 28: John Bunting: Anne speaks with John Bunting of John Buntings Dairy Journal to discuss the dairy industry and the monetary side of making milk. by Cutting the Curd
49 min listen
Episode 19: Patrick Fitzgerald: This week on Cutting The Curd, actor and playwright Patrick Fitzgerald talks James Joyce and cheese. by Cutting the Curd
32 min listen
Episode 13: Claudia Keel: This week on Cutting The Curd, Anne continues her discussion on raw milk. This time, guest Claudia Keel comes by and gives her insight as an herbalist. by Cutting the Curd
31 min listen
Episode 25: Angela Miller: Anne talks with Angela Miller, author of Hay Fever: How Chasing a Dream on Vermont Farm Changed My Life. by Cutting the Curd
31 min listen
Episode 38: State of Cheese: Georgia: State #2: This week on Cutting the Curd Anne continues her state-by-state breakdown of cheese in the US with a look at Georgia cheese and Sweet Grass Dairy. Georgia is not the most traditional place to make cheese, but as we learn from the folks at Sweet by Cutting the Curd
34 min listen
Episode 21: Diana Piettet: This week on Cutting The Curd, Diana Pittet talks about the origins of cheddar cheese and what it means to American culture. by Cutting the Curd
35 min listen
Episode 27: Judy Schad: Anne talks with Judy Schad of Capriole about making goat cheese more accessible. by Cutting the Curd
34 min listen
Episode 18: Jimmy Carbone, Claire Hartten & Carolyn Steel: Anne Saxelby, Jimmy Carbone and Claire Hartten are joined by author Carolyn Steel who talks about Sitopia, Waste, Efficiency and Traceability by Cutting the Curd
43 min listen
Episode 20: Brooke Little, Erin Tevlin, Ayse Gurdale & Robert Aguilera: A group of female cheese mongers randomly find their way on this weeks episode of Cutting The Curd to share stories behind the counter. by Cutting the Curd
32 min listen
Episode 50: Tia Keenan, Daphne Zepos & Matteo Kehler: 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 Ma by Cutting the Curd
51 min listen

More Episodes from Cutting the Curd

Skip carousel

Cheese Culture Coalition Scholarships! A Guide to What's Available Right Now: We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and professional development. Deadline to apply for grants and the CMI scholarship is May 10th! Listen here for all of the details. by Cutting the Curd
52 min listen
Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo: Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discover the traditional flavors of the Middle East. She hosts cheese events to allow others to discover the versatility of her cheese. Give a listen to be inspired by her story and to learn more about Jibneh. Photo courtesy of Robin & Sue Photography & Styling. by Cutting the Curd
47 min listen
Lady & Larder: On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches. Photo courtesy of Jenna Jones. by Cutting the Curd
46 min listen
Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese: Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound cheddar. by Cutting the Curd
38 min listen
To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi: Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic. by Cutting the Curd
41 min listen
Everything You Need To Know About Applying For DZTE Grants: The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRE (research) recipient Alexandra Jones, 2015 DZTE (teaching) recipient Tom Perry, and DZTE board president Brandi Wills. by Cutting the Curd
49 min listen
Urban Stead Cheese: What is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere. by Cutting the Curd
45 min listen
Going "All In" on Cheese: Joe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter. by Cutting the Curd
45 min listen
Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC: In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens. by Cutting the Curd
41 min listen
A Visit to Uplands Cheese: A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them. by Cutting the Curd
46 min listen
What Is Fancy Food Anyhow?: Joe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas. by Cutting the Curd
51 min listen
Return to Planet Cheese: Catching Up with Janet Fletcher: Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead. by Cutting the Curd
40 min listen
Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd: In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year. We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year. Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd! ?? by Cutting the Curd
48 min listen
Mice & Milk: Navigating the Dairy Dilemma with Mousehole Cheeseshop: In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement. by Cutting the Curd
43 min listen
A Cheesemonger's Influence: Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter! by Cutting the Curd
63 min listen
Recorded Live at the Art of Cheese Festival: Huma Siddiqui-Seitz of White Jasmine Cheese, Madeline Kuhn pf Emmi Roth, and Pam Hodgson of Sartori Cheese: Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only two women to have the title of Master Cheesemaker. She explains what this title means, and her path to get here. by Cutting the Curd
57 min listen
Cutting Edge Conversations: Uncovering the Craft with Martijn Bos of Boska Food Tools: In this episode of Cutting the Curd, we sit down with Martijn Bos, the innovative mind behind Boska Food Tools, a company dedicated to revolutionizing the world of cheese tools and accessories. Martijn shares his passion for cheese tools and discusses the creative process behind designing unique cheese tools that enhance the cheese experience. Join us for a fascinating conversation on the art and science of cheese cutting and serving! by Cutting the Curd
43 min listen
Steve Jones, Cheese World Ambassador: This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and operated 5 cheese businesses, and has since left the cheese counter in 2020 to pursue work in cheese distribution. Let's hear what led him on his journey as he charts the course in his cheese filled world! by Cutting the Curd
54 min listen
The Allure of Wisconsin: Three Cheesemakers Tell Their Stories: Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Marieke Penterman, and Ricardo Gutierrez Cruz to talk about moving to Wisconsin from other countries and making cheese in the state known as "America's Dairyland". by Cutting the Curd
65 min listen
Cheese Pro By Day, Comedy Pro By Night: Tune in this episode when Joe interviews Cheese Professional Jeff Buck, who daylights as a cheese monger and moonlights as a comedian in the LA area circuit and beyond. Hear how Jeff runs bits and cheese anecdotes on and off the stage, and how his good work at the cheese counter has helped him produce three different comedy shows in the LA area - you might hear a cheese parody or anecdote or celebrity impression too- tune in to hear more about what Jeff's been up to! by Cutting the Curd
39 min listen
Madame Fromage's Adventures in Cheese: Tenaya Darlington is an author, instructor and a restaurant cheese director based in Philadelphia. She's well known for her cheese-centric adventures, which she shares online and in person through a variety of mediums. Her new book is part cheese history, part cheese science, and 100% inspiration for designing your own cheese adventure, whether its out in the world, or in your own home. by Cutting the Curd
38 min listen
Interview With Amye Gulezian of High Lawn Farm, Jersey Cows and the Massachusetts Guild: On today's episode we have Amye Gulezian, the Specialty Foods Operations Manager at High Lawn Farm, located in Lee, Massachusetts. Amy has been both a cheesemaker and cheesemonger since 2018 and has a degree in Agricultural and Heritage Dairy Production. I’m excited to catch up with her about the latest at the Massachusetts Cheese Fest and what’s developing at High Lawn Farm. by Cutting the Curd
27 min listen
Tom Perry and Shelburne Farms, A Look At Vermont Cheddar: Our guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New England scene for many years and was a previous winner of the DZTA scholarship. by Cutting the Curd
47 min listen
Love and Labneh: Loveneh Labneh is a collaboration between Erivan Yogurt and Merion Park Cheese Co, The story of these two Philadelphia-area companies, and how they came together, is a modern story rooted in tradition and memory. by Cutting the Curd
47 min listen
Team USA and the Mondial du Fromage: In this inspiring episode, Joe checks in with CMI Masters Champions Courtney Johnson and Sam Rollins. Courney and Sam will each individually represent Team USA in September 2023 at the Mondial Du Fromage in Tours, France, an elite biannual world champion cheese monger event. If either of them win, it would be a first for a USA cheesemonger! - GO team USA! Photo courtesy of Kathryn M. Sheldon. by Cutting the Curd
54 min listen
Meet CMI 2023 Winner Sarah Simiele: Sarah Simiele, owner of The Curd Nerd in Syracuse, NY has forged a path from Microbiology studies to cheese shop ownership with no signs of slowing down. A story about following your passion and taking risks that most recently culminated in being crowned the new CMI champion. Listen and get inspired! by Cutting the Curd
38 min listen
Honoring Former CTC Host Diane Stemple: We're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recognized by the new world chapter of the Guilde Internationale des Fromagers for her work in the cheese industry. For decades, Diane promoted artisanal cheese makers form the US and abroad, first as a monger, then in sales, then as a brand ambassador, and of course as a co host of this podcast. Diane’s niche was interviewing authors about their cheese-centric books. She stepped away from CTC about a year ago, and we want to take this opportunity to honor her as well, by throwing it way back to 2010 when she was a guest of Anne Saxelby on episode 10 of CTC. Their conversation recaps the decade in cheese (2000-2010), which was a big one for artisanal cheese. Diane and Anne held each other in high esteem, and were good friends who shared a passion for cheese. We really hope you enjoy this time capsule, and by Cutting the Curd
35 min listen
The Cheese Shop Des Moines Story and the 2023 ACS Conference: Today we welcome CJ Bienert to CTC for the first time! CJ is the owner of both the Cheese Shop of Des Moines and Cheese Bar of Des Moines. We discuss what it was like in 2011 to start up a cheese shop in their twenties and the upcoming ACS conference that will be held again this year in Des Moines. by Cutting the Curd
52 min listen
Spoiled: The Myth of Milk as Superfood with author Anne Mendelson: In her latest book, "Spoiled: The Myth of Milk as Superfood," Anne Mendelson deconstructs the history of 'drinking milk' and the myths, scientific developments, and social constructs that have supported the growth of an industry, for better or worse. by Cutting the Curd
50 min listen
Beehive Cheese: A Look at B Corp Certification and Utah Cheesemaking: Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of being a B Corp company. Plus, we deep dive into of some of their greatest flavor origin stories, starting with their classic Barely Buzzed and now to their newest venture Red Butte Hatch Chile cheese. Photo courtesy of Katie Schall. by Cutting the Curd
40 min listen

Related podcast episodes

Skip carousel

Episode 218: Raw Milk Cheese Appreciation Day: Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of tr by Cutting the Curd
44 min listen
45. How to Cook the BEST Thanksgiving Turkey by Old Fashioned On Purpose
21 min listen
Sandor Katz on the Art of Fermentation: World renown fermentation revivalist Sandor Katz on demystifying the art of fermentation by The Gut Health Gurus Podcast
47 min listen
95: Which Cheeses Go Well With Wine? Janice Beaton Shares Pairings: Why does cheese, like wine, spark obsession? Why do certain wines and cheeses have a similar flavour profile? What makes Canadian cheeses unique? Do different types of cows' milk produce different flavours in cheese? How do you pair goat cheeses with... by Unreserved Wine Talk
31 min listen
Culinary Journey: From Smoked Duck to Hydroponic Farming by Walk-In Talk Podcast
47 min listen
125. Why Your Grassfed or Pastured Meats are Tough by Old Fashioned On Purpose
33 min listen
13: Fermented Foods with Sandor Ellix Katz: As you might know, I’ve been a little obsessed with Kombucha lately. Kombucha is a lightly fermented tea that’s a little fruity, a little fizzy, and good for your gut to boot! The power comes from the biological process of fermentation. Fermented... by Eat, Drink, Live Longer
40 min listen
#70 - Fermenting Oats by Ancestral Kitchen
65 min listen
Danica the Brave by Homemaker Chic
71 min listen
Chef Caroline Morrison of Raleigh, North Carolina gives us the behind the scenes look at what it was like opening her vegan restaurant, Fiction Kitchen by The Plant Centered and Thriving Podcast
39 min listen
E236: Kombucha and Fermentation Fun with Cultured South by Beer Guys Radio Craft Beer Podcast
45 min listen
Why I Hunt - Daniel Vitalis #117: Over the past year, I have fully immersed myself in the hunting side of the modern hunter gatherer lifestyle. From trout and deep sea fishing to hunting wild turkey, black bear and coyote, my experiences harvesting wild animals to put meat on my table... by ReWild Yourself
133 min listen
Episode 130: Tart & Sweet: Kelly Geary: Canning and preserving has really become a big trend in the food world these days, but how can you take it to the next level? Tune in to this weeks episode of Cutting the Curd as Anne Saxelby chats with Kelly Geary, founder of Sweet Deliverance and author by Cutting the Curd
26 min listen
Episode 186: The 2014 American Cheese Society Conference: Re-live the 2014 American Cheese Society Conference, held this year in Sacramento, California, on a brand new episode of Cutting the Curd! Hosts Greg Blais and Diane Stemple are joined by Debra Dickerson, co-chair of The Festival of Cheese at the ACS, and by Cutting the Curd
35 min listen
Episode 135: Peter Lovis: As Anne Saxelby continues to explore the lives and careers of Cheesemongers across the nation on Cutting the Curd, this week she checks in with Peter Lovis, the warm and charismatic proprietor of the Concord Cheese Shop in New England. Hear his cheese jou by Cutting the Curd
34 min listen
Foodie Love at F&B@Sea Event in Miami by Walk-In Talk Podcast
44 min listen
Udderly delish: Field trip! In this episode we’re on location at Trader’s Point Creamery, an organic dairy farm. We meet Bella the Cow, visit the Dairy Bar, and taste an aged cheddar that’s never before been unveiled to the public. We also uncover the... by A Couple Cooks | Small Bites
29 min listen
LH 126: Sourdough Starter and Heirloom Flours: How to make sourdough bread using heirloom grains - And make an Onion Jam Recipe to spread on that fresh baked bread! This is an important episode and I could not be more excited to share it. Here’s why… When we take the time to do things like... by Living Homegrown Podcast with Theresa Loe
47 min listen
#114 The wild world of fermentation: Sandor Katz explains the process & benefits of fermentation by Wise Traditions
31 min listen
Veganuary, Apple Spiced Cookies, Vegan Travel, Nut Roast, Cheese and Wine by The Whole Food Vegan Podcast
38 min listen
MYSWIM: Swimming the length of Lake Zurich with Michael Helps by MYSWIM
24 min listen
S7 E9: Real Food is Expensive: Myths vs. Reality by Old Fashioned On Purpose
37 min listen
EPISODE 300 by The Food Code
43 min listen
Episode 100: Pair on Air: This week is Cutting the Curds 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Fri by Cutting the Curd
46 min listen
Beetroot curry, soup, reading food labels, bouillon and Buddha bowls by The Whole Food Vegan Podcast
30 min listen
S8 E1: What do Grassfed Milk & Meat REALLY Taste Like? by Old Fashioned On Purpose
29 min listen
Strong and Sexy for Christmas? by Homemaker Chic
57 min listen
71 | Three Things That Change The Coffee Experience Outside of Flavor by Coffee Roaster Warm Up Sessions
33 min listen
105: Wine and Cheese Pairings to Celebrate the Holidays with Janet Fletcher: Should you try a cheese-only cheese course? Why are cheese and bread not necessarily great matches for cheese? Which underappreciated wine and cheese pairing should you try today? How does sparkling wine stack up with your favourite cheeses? Have you... by Unreserved Wine Talk
49 min listen
Stock Options | Stock, Broth, Curried Tomato Bisque and Slab Grilled Cheese: S1E6 There are a couple kitchen skills that are worth learning (and some that can have a huge impact on your home cooking), and Smidgen host Anne Milneck is here to tell you that making stock and broth at home can be a game changer. Our own tireless... by Smidgen
55 min listen

Discover this podcast and so much more

Episode 259: Raw Milk Cheese Is..

Episode 259: Raw Milk Cheese Is..

Description

Titles in the series (100)

More Episodes from Cutting the Curd

Related podcast episodes