Episode 133: Book Review: The Cheesemakers Apprentice

It’s a cheese-for-all on this episode of Cutting the Curd. Host Diane Stemple starts her book review program with Sasha Davies, a member of the Executive Board of the American Cheese Society and owner of Cyril’s at Clay Pigeon Winery in Portland, Oregon. Davies recently authored the book “The Cheesemaker’s Apprentice” which includes in-depth interviews from top cheesemakers and cheese recipes. Find out what it takes to write the book on top-quality cheese production. The President of the American Cheese Society, Greg O’Neill phones in to chat about the Pastoral Cheese Festival, which takes place in Chicago tomorrow. The event will feature 30 cheesemakers from across the world in addition to other food, wine and beer. Yoav Perry, cheesemaker and founder of the online cheesemaking supply company, Artisan Geek joins Diane in the studio. This program was sponsored by Academie Opus Caseus

“The one where you’re talking to a cheesemaker and asking them how they got started being a cheesemaker and what led them to a particular stlye and did they have any memory of real moments of lightbubls going on? Revelations about that particular type of cheese because… it could take a home cheesemaker 10 years to get to because they’re not making cheese everyday.” [6:00]

— Sasha Davies on Cutting the Curd

“With the cheesemaker I asked them some of the same questions. For example,… I asked every maker what their most important tool was in the cheesemaking room?” [10:00]

— Sasha Davies on Cutting the Curd

“I don’t think a home cheesemaker is going to dig a huge tunnel under its house thats probalby not goignt ob ethe issue and ive been workinga lot with home cheese maker form all over the world and they call me up with advices on what microbes to use and things like that and it always stakrs out with I’m just going to make a 30 minute mozzarella and then its turn out 2 or 3 years later brightening when they’re making crazy caves in their house” [19:00]

–Yoav Perry on Cutting the Curd

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