Cutting the Curd

Latest Episodes:

Charting the Course in Cheese Mar 28, 2023

Show notes

In this episode, we catch up cheese monger extraordinaire Lassa Skinner about the many hair pin turns she has taken in her storied career as a cheese professional. Lassa is co-founder of Culture magazine, author of two books; 'Cheese for Dummies' and 'Cheese Boards to Share', and also is the mind behind Counter Culture events to help further cheesesmongers' education.

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Cheese Care on the Counter: Monger Education in the Field Mar 23, 2023

Show notes

Cheeses are alive, and cheeses of all types are influenced by their environment. Once a cheese leaves the caves and enters the suppy chain, we need to do more than cross our fingers that it will make it to a customer in good condition. One of the responsibilites of cheesemongers is to continue to care for cheeses after they arrive to the store. In this episode, we speak with Jen Lopez from Forever Cheese and Catilin Adler from Bedford Cheese Shop in NYC to talk about Cheesemonger Education and ways they are working with cheesemongers nationally and in independent shops.

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Sheana Davis the Buttermonger, a Review of Compound Butters Mar 13, 2023

Show notes

On today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and what makes them special. Plus, we look at the attributes of AOP French butters.

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Cheese Tales from Zingerman's Deli with Sean Hartwig Mar 07, 2023

Show notes

Meet Sean Hartwig, the specialty food manager at Zingerman's Deli. In this episode, Sean shares cheese tales about what he has seen and learned over his 14 years at the Zingerman's cheese counter. We discuss what servant leadership is, and what changes Zingerman's has made since 2020 that have improved work / life for the team and what makes things at Zingerman's Deli tick.

Photo courtesy of S. Carter.

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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Maison Agour, with Guillaume Dupin, A Look at Basque Country Gastronomy Feb 20, 2023

Show notes

On today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more about the Basque gastronomic culture relating to worlds of Ossau Iraty, Petit Agour, and Bayonne Ham.

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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Enrollment is Open at Cheese State University Feb 13, 2023

Show notes

Molly Browne, Directory of Education at Dairy Farmers of Wisconsin, joins us to discuss Cheese State University, a digital campus for people in the cheese industry to "deepen their knowledge, sharpen their skills, and build connections".

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Alex Armstrong, Sensory Evaluation at Jasper Hill Feb 07, 2023

Show notes

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.

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The Story of Sach Foods and Paneer Cheese Jan 31, 2023

Show notes

Jasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly processed or tasted anything close to what they enjoyed growing up. So Jasleen started making her own. A couple of years later, they started Sach Foods to bring organic, high protein, great tasting Paneer to the US market. Tarush joins us for a conversation about the role this singular cheese plays in Indian cuisine and vegetarian diets, the experience of starting a food business, and the marketing approach to introduce Sach Paneer to American consumers.

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Allison of Lakin's Gorges Cheese Jan 24, 2023

Show notes

A look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's and is now winning awards for her cheeses like Rockweed. Here we take a deep dive into what it means to be a Maine Cheesemaker and how studying anthropology can help you make better cheese.

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Joe Salonia and the World Cheese Awards, What It Means to Be a Winner! Jan 12, 2023

Show notes

We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino.

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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.