58 min listen
Episode 127: Academie Opus Caseus
FromCutting the Curd
ratings:
Length:
41 minutes
Released:
Feb 22, 2013
Format:
Podcast episode
Description
So you want to learn about cheese? Youve found the perfect program! This weeks guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide. Academie Opus Caseus exists at the heart of the MonS Fromagerie operational headquarters, where cheese undergoes affinage, and orders are received, packed and shipped. Tune in and learn more about the school and the state of cheese at large - from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market. This is not cheese appreciation this is working with cheese - practical knowledge. 05:00 The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge. 10:00 Affinage is the maturing of cheese. Its a different skillset [than cheesemaking] and takes a different infrastructure. 24:00 --Susan Sterman of Academie Opus Caseus
Released:
Feb 22, 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