58 min listen
Episode 132: Roots of Cheesemongering with Greg Blais
FromCutting the Curd
ratings:
Length:
35 minutes
Released:
Apr 19, 2013
Format:
Podcast episode
Description
Greg Blais has a storied history as a cheesemonger in New York City. Anne Saxelby invites Greg into the studio to talk about the roots of the cheesemonger profession. Tune in to hear about Gregs time at various New York City food institutions such as Balduccis, Dean and Deluca, and the Essex Street Market. What was the food landscape like when Greg decided to pursue the career of a cheese professional? Find out about Gregs current job as a cheese buyer at Eataly, and why the proof is in the pudding when it comes to cheese. Later, Anne and Greg chat with Veronica Pedraza and Fiona Harrar of Meadowood Farms about the lambing season! Hear how the farm transitioned to include a sheeps milk dairy, and find out why so many cheesemongers love working with sheep! This program has been brought to you by Academie Opus Caseus When we first started doing this, there was no support system. You had to be pioneers... [5:00] -- Greg Blais on Cutting the Curd
Released:
Apr 19, 2013
Format:
Podcast episode
Titles in the series (100)
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