Cutting the Curd

Latest Episodes:

Episode 243: How to Judge Cheese Nov 30, 2015

Show notes

Gold Medal, Blue Ribbon, Best in Show… What makes an award-winning cheese? Tune in to hear host Greg Blais discuss the process of judging cheese with two veteran cheese judges – David Grotenstein and Carlos Yescas – who have served as judges in competitions domestically and abroad. Carlos also talks in depth about recent news over raw milk cheese regulation on behalf of the Cheese Coalition.

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Episode 242: Thanks(cheese)giving Nov 23, 2015

Show notes

Great cheese can take a Thanksgiving meal from good to unforgettable. Tune in to hear veteran cheesemongers Sara Adduci of Feast Virginia and Waldemar Albrecht of Oliver’s Market in Sonoma County give their advice for making the most of your Thanksgiving cheese plate and surviving the busy holiday season at the cheese counter.

“We always gets some of the same cast of characters that everyone is going to want or need for their general purpose cheese plates but then we bring in so many special things for this time of year that we don’t normally get.” [13:15] –Sara Adduci on Cutting the Curd

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Episode 241: Book Review: Cheddar Nov 16, 2015

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We love cheddar cheese. But how much do we really know about this classic food? Tune in to hear Diane Stemple and Gordon Edgar discuss Gordon’s new book – Cheddar: A Journey to the Heart of America’s Most Iconic Cheese – and learn about what the history of one cheese means to our American cultural identity.

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Episode 240: Animal Feed: Why Does It Matter? Nov 10, 2015

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Grass-fed milk. GMO grain. Silage. Dry Hay. These are terms about animal feed many cheese lovers have heard… but what do they really mean for cheese, animal welfare and the environment? On this episode of Cutting the Curd, host Greg Blais talks with Jasper Hill Farm’s Mateo Kehler about what they feed their cows throughout the year and the investments they’ve made in ensuring the health of their animals and the environment.

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Episode 239: What’s In A Cheese Name: Part 2 Nov 02, 2015

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Naming a cheese is like naming a child: it says something about the cheesemaker and something about the story of that cheese. On today’s episode, Greg Blais chats with Debra Dickerson and Thalassa Skinner about what makes an effective cheese name. Also, on the final day for submissions for the FDA Request for Information Regarding Safe Production of Cheese from Unpasteurized Milk, Greg, Debra and Lassa discuss the ACS response to the request and what this call for information could mean for the future of raw milk cheese in the U.S.

“If a cheese knocks your socks off, you’re never going to forget that name!” [3:30] -Debra Dickerson on Cutting the Curd “A name like “Fat Bottom Girl’ doesn’t really tell you anything about the cheese, but it makes you smile and ultimately you will remember it.” [5:00] -Thalassa Skinner on Cutting the Curd

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Episode 238: Book Review: Speed Brewing Oct 26, 2015

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Mary Izett knows fermentation. As a fellow Heritage Radio host ( Fuhmentaboutit! ), Mary explores fermentation – from beer to cider to cheese – from a home brewer’s perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all things fermentation with Mary in this special episode of Cutting the Curd.

“There’s a lot of new interest in cider. Cider is a very american beverage” [10:00] “If you’re using traditional cider apples, you’re going to get a very different result than with store bought apples.” [21:00] “Theres something magical about making alcohol at home, sharing something that you made.” [10:00] –Mary Izett on Cutting the Curd

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Episode 237: Eat Wisconsin Cheese Oct 19, 2015

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The month of October is American Cheese Month, dedicated to North America\u2019s delicious and diverse cheeses and the farmers, cheesemakers and mongers who bring them from the farm to the table. On this episode of Cutting the Curd, we feature one of America’s most prolific cheese states – Wisconsin – and a recent trip taken by a group of decorated cheesemongers, including recent American Cheese Society Official Cheesemonger, James Gentry, and HRN’s very own, Jack Inslee.

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Episode 236: Cheese Storage Oct 05, 2015

Show notes

This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro’s career, but what exactly is cling wrap and how was it invented? Tune in to hear guests Dave Arnold, host of Cooking Issues and co-owner of Booker and Dax, and Nick Bayne, Cheesemonger Invitational Champion, talk all things cheese storage with Anne Saxelby as host.

“The fattier the cheese the greater the transfer you’re going to get of that nasty, plastic aroma.” [21:00] –Dave Arnold on Cutting the Curd

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Episode 235: Water Buffalo Sep 28, 2015

Show notes

If you’ve ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be… but why aren’t there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual passion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy.

“I feel that buffalo milk is the next frontier as far as cheesemaking goes.” [24:20] –Addie Raghavan on Cutting the Curd

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Episode 234: Book Review: The Art of Natural Cheesemaking Sep 14, 2015

Show notes

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. This week on Cutting the Curd, host Diane Stemple is in studio with David Asher, author of “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses,” who seeks to influence cheesemakers to adopt more natural, sustainable practices. Preaching a traditional, but increasingly countercultural, way of making cheese―one that is natural and intuitive, grounded in ecological principles and biological science―Diane goes behind the scenes of the book and uncovers David’s path to natural cheesemaking. This program was brought to you by the Wisconsin Milk Marketing Board.

“I believe that there’s a healthy community of microbes out there that can help cheesemakers practice a very safe, traditional cheese making.” [18:10] “I will not necessarily choose certified organic cheese over not certified organic cheese. The organic regulations really just apply to the production of milk rather than the production of the cheese.” [24:25] –David Asher on Cutting the Curd

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