32 min listen
Episode 167: Certification Program Controversy with Greg Blais
FromCutting the Curd
ratings:
Length:
31 minutes
Released:
Mar 17, 2014
Format:
Podcast episode
Description
The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers looking to learn about the industry. With that, comes controversy. On this weeks episode of Cutting the Curd, Anne Saxelby chats with cheesemonger Greg Blais of Eataly about certification programs, their effectiveness and relevance in todays ever-changing world of curd. They also discuss the affinage debate and the general state of cheese in America today. This program was sponsored by Wisconsin Milk Marketing Board I learned everything by working - everything I know was from putting cheese in my hands and meeting the people who sold it to me. Ive never taken a culinary class in my life. [02:00] --Greg Blais on Cutting the Curd
Released:
Mar 17, 2014
Format:
Podcast episode
Titles in the series (100)
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