Cutting the Curd

Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools.  On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing Swatchbook and app, available on iTunes. “The first indication of a successful pairing is, if you’re hungry and thirsty it’ll probably work.” [31:45] – Max McCalman  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual retirement. Do they sell their business to a younger generation of cheesemaker or to large corporation?  Do they hope their children wish to take over the family business?  On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby talk to farmstead cheesemakers Laini Fondiller and Andy Hatch about their plans for the future of their business and the cultural implications of succession planning for artisan cheese culture in America. “The cheese should be the focus, not the person making it.” [23:55] – Andy Hatch  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner returns to talk current events in cheese. “In the end, we should have that choice, whether we want to eat it or not.” [25:30] – Matthew Rubiner  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs. Tune in to learn about the California, Vermont, and newly formed Pennsylvania cheese guilds and how they promote their cheesemakers and connect them with the community. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cheese lovers know Culture Magazine – an invaluable print and online publication that reports on and creates stories for the world of cheese. Tune in to hear co-founders and sisters, Thalassa and Stephanie Skinner, talk about how they conceived of and created Culture Magazine and how they generate content for a cheese-obsessed audience. “See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What can archaeology tell us about cheese? Tune in to hear Kelila Jaffe – Food program coordinator and PhD candidate at NYU’s Food Studies program – discuss the origins of domesticating ruminant animals and how our ancestors discovered cheese making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever dream of owning your very own cheese shop?  On Episode 120 of Cutting the Curd , Diane Stemple spoke to Beth Lewand – proprietor of Eastern District – about the challenges she faced opening her shop in Greenpoint, Brooklyn.  On today’s episode, Beth returns fresh off her 5-year anniversary of being in business!  Tune in to hear Beth and Aaron Foster of Foster Sundry (the coolest new cheese shop in Brooklyn!) discuss what it took to start their cheese shops, and their plans to keep it viable through the years. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cutting the Curd regular guest, Adam Moskowitz, returns! Tune in to hear Adam and host Greg Blais talk about FDA issues, social media gripes, and the upcoming Cheesemonger Invitational in San Francisco. “If you don’t know what pairs well and why, how can you help your consumer know that?” [28:45] –Adam Moskowitz on Cutting the Curd  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Last year, _ Cutting the Curd _ producer Emily Acosta brought special coverage of the 2015 Winter Fancy Food Show to the Heritage Radio Network.  With this year’s trade show in San Francisco just weeks away, tune in to revisit these mini-interviews with cheesemakers, mongers, distributors and more as they reveal their thoughts on the most important issues in cheese and make cheese predictions for 2015. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our holiday special returns: Drunken Cheese Stories! Take a shot or sip some wine, and tune in to hear host Greg Blais talk cheese with superstar friends of the show Max McCalman, Anne Saxelby and Matthew Rubiner. “We should not have to go to France to get our choice of cheese. They should be available to us… The bigger concern is that this could drive a lot of cheesemakers out of business in the United States.” [21:00] –Max McCalman on Cutting the Curd  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.