Cutting the Curd

A few months ago, Joe Salonia of Gourmino Cheese launched a hashtag to promote a cheese we all know and love: #SavetheEmmentaler. While this quintessentially Swiss cheese may seem ubiquitous at cheese counters across the U.S., like many well known European cheeses today, legal, cultural, and economic forces are shifting production of Emmentaler away from it’s historic origins. Tune in to hear host Greg Blais discuss this topic with Joe in Cutting the Curd’s first installment of our Lost Cheese series. This program was brought to you by Academie Opus Caseus. “Gourmino is essentially a cooperative of cheesemakers operating in the heart of Switzerland… we’re the only company that’s making and aging Emmentaler in the Emmental.” “This is the cheese that the culture of Switzerland is constantly trying to improve year after year, generation after generation.” —Joe Salonia on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Discover the incredibly versatility of yogurt as an ingredient (with the added bonus of probiotic health benefits!). On this Cutting the Curd Book Review, host Diane Stemple chats with James Beard award-winning journalist and author Janet Fletcher about her new book – Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. This program was brought to you by Academie Opus Caseus. “With yogurt, it has a long history, so there are many traditional recipes that are not well known in this country and I wanted to introduce them to people.” [9:40] “I think one of the strengths of the book is the recipe for making yogurt from home – it’s a little different!” [14:53] —Janet Fletcher on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To many, Kyle MacLachlan is best known for his roles in cult films such as Blue Velvet, or for his prominent roles in television shows like Twin Peaks, Sex in the City and Portlandia. To host Greg Blais, however, Kyle is a favorite regular customer at the cheese counter! On this special episode of Cutting the Curd, tune in to hear Kyle talk about his Washington State-based wine label – Pursued by Bear – as well as his love of cheese and passion for good food. This program was brought to you by Academie Opus Caseus. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

With Mother’s Day just around the corner, Cutting the Curd celebrates moms in cheese! On this episode, hosts Anne Saxelby and Diane Stemple talk with fellow cheese mom Rynn Caputo of Caputo Brothers Creamery about teaching her kids about good food and inspiring them with travel to food-centric destinations. This program was brought to you by Academie Opus Caseus. The Caputo BrothersSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy Carbone, host of HRN’s Beer Sessions Radio, joins host Diane Stemple in the studio to discuss Jimmy’s book – “I Like Pig: Recipes and Inspirations from New York City’s Pig Island” – inspired by the annual pork fest of the same name. Along with James Beard Award winning author Rachel Wharton, Jimmy has created this amazing cookbook highlighting the most popular recipes from the first three years of Pig Island. This program was brought to you by Academie Opus Caseus. “Let’s just buy pigs from the farmers and give them to the chefs!” “We picked our favorite twenty-five favorite recipes form the first 3 years of the event [Pig Island].” —Jimmy Carbone on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on sustainable agriculture in Wisconsin and stories from the farm. This program was brought to you by Academie Opus Caseus. “We’re not using gases, fertilizers and chemicals. We’re allowing the cows to graze on natural grasses – they’re fertilizing it with their manure, it breaks down and they have a rich soil.” [9:50] “We’re one of the largest pasture based farms.” [11:20] “[Farming] It’s an education that needs to be shared from on generation to the next.” [12:20] —Lisa Hall on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of traditional cheesemaking with Brad Jones of the Cheese of Choice Coalition and Jeanne Carpenter, author of Cheese Underground Blog. Interested in checking out Raw-Milk Cheese Appreciation Day events? Click here! This program was brought to you by Academie Opus Caseus. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today’s episode of Cutting the Curd. Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically and abroad. Discover what makes Gouda a special cheese, and why raw milk and animal welfare are key to the Hollands Family Farm’s success. This program was brought to you by The Wisconsin Milk Marketing Board. “I know that people have their concerns about raw milk, but I think if you have a good beginning product then it’s safe to use it. If you’re not used to it you have to slowly introduce it into your daily diet.” “Cows are my first passion I always say!” —Marieke Penterman on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “The Carnivore’s Manifesto,” by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by The Wisconsin Milk Marketing Board. “We’re always trying to inspire people to eat less factory farmed meats, so you have to write a lot to do that.” [6:45] “Your merchant matters. If you cannot name five people who you buy food from then you’re not a part of the sustainable food movement.” [15:09] “By fighting just to stop eating meat, by saying no one should eat meat, all that’s happening directly is that animals are suffering on factory farms.” [26:00] —Patrick Martins on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Some say the apple doesn’t fall far from the tree, and for the Juhl family this is particularly true… especially if those apples are paired with Comte! Tune in to hear how Anna Juhl grew her cheese business in Utah before moving to New York to start an amazing new cheese-centric travel company – Cheese Journeys – and how sisters Rachel and Leah ended up working together at the renowned wholesale cheesemonger company, Essex St. Cheese. This program was brought to you by The Wisconsin Milk Marketing Board. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.