It’s the holiday season, and many folks are wondering, “What’s the best cheese to bring to a family gathering?” Anne Saxelby is joined by two guests who can help you make the right cheese decision: Andy Hatch of Uplands Cheese and Matt Rubiner of Rubiner’s Cheesemongers and Grocers! Tune in to hear Andy Hatch talk about the processes involved with making Rush Creek Reserve- the perfect holiday cheese! How does Uplands Cheese use spruce bark to flavor Rush Creek Reserve, and how often is the cheese washed during the aging process? Later, Matt Rubiner talks about the holiday atmosphere at Rubiner’s Cheesemongers, and how folks at the cheese counter can anticipate the seasonal rush. What cheeses sell best at Rubiner’s during the holidays? Find out all of this and more on this week’s edition of Cutting the Curd!
This program has been brought to you by The Wisconsin Milk Marketing Board.
“Improvements happen year to year, not batch-to-batch.” [10:00]
— Andy Hatch on Cutting the Curd
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