Cutting the Curd

Take a trip to Florida on the latest episode of Cutting the Curd! For its “State of Cheese” series, Anne Saxelby takes the show to the south, chatting with Louise Kennedy Converse of Artisan Cheese Company in Florida and Kathleen Cotter of The Bloomy Rind in Nashville, TN and the Southern Cheese Festival. This program was sponsored by SPONSOR. “I wanted to create a place that I would love!” [11:00] Louside Kennedy Converse of Artisan Cheese CompanySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

aHeirloom is an Etsy-born company that produces state shaped cutting boards. It’s proprietor, Amy Stringer-Mowat, is this week’s guest on Cutting the Curd with Anne Saxelby. Find out how she launched her business and what drove her to make cutting boards! This program was sponsored by Consider Bardwell. “I think it’s really important to stick to things you’re passionate about.” [26:00] –Amy Stringer-Mowat 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.

Hannah Howard has been working in cheese in New York City since the age of seventeen. On this week’s episode of Cutting the Curd, Anne Saxelby sits down with Hannah to talk about her lifelong love of food, and how she became the Copywriting Director at Fairway Market. Hannah has worked with a wealth of cheese luminaries in New York City including Steve Jenkins, Brian Keyser, and max McCalman; what lessons has Hannah learned from this roster of cheese professionals? Hear how Hannah got involved with food writing, and how she practices her skills through sign-making at Fairway! “I always loved food, eating, and experimenting… I always had funky food in my life, even when my friends did not.” [6:45] “When I came to New York and found this community of people who were all about food, it felt so nice to be a part of that!” [8:30] — Hannah Howard 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.

This week on Cutting the Curd, Anne Saxelby talks with Janet Keller about the upcoming World Dairy Expo! 2013 marks the 47th annual World Dairy Expo located in Madison, Wisconsin. Learn more about the cow shows at the World Dairy Expo, and what a blue ribbon means for a specific breeder. Tune in to find out what seminars are available at the event, and how the Expo is pushing sustainable dairy production. What new technologies are gaining momentum in the dairy world? Find out how the influence of younger generations is changing the ways that farmers raise their animals. How does the World Dairy Expo aim to support the younger generation of dairy producers? Find out all of this and more on this week’s edition of Cutting the Curd! Thanks to our sponsor, The Wisconsin Milk Marketing Board. Music has been provided by Pamela Royal. “This is considered one of the premiere cattle shows in the entire world. If an animal can win in their age class, their breed, or overall pride, then there is the opportunity for that cow to spread its genetic stock.” [6:40] — Janet Keller 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.

Tiffany Kenney of Locavore Roar joins Anne Saxelby to talk about the Wisconsin Food Festival on this week’s edition of Cutting the Curd. Hear how the event aims to mimic the idea of “slow food” by encouraging attendees to meet with cheesemakers and other producers. Learn about the contemporary Wisconsin food scene and how it combines new food trends with decades of heritage. How is Locavore Roar supporting local food economies and small businesses? Learn why Tiffany decided to head up Locavore Roar, and how the organization helps with marketing and press based on their extensive network. This program has been brought to you by the Wisconsin Milk Marketing Board. Music has been provided by EULA. “As Wisconsin produces more artisan cheesemakers and food producers, I hope that we can continue to support that kind of local economy.” [10:45] — Tiffany Kenney 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.

Lassa Skinner is a woman who knows her cheese. As founder/owner at Culture cheese magazine and Co-Author of Cheese For Dummies, she knows how to translate her cast amount of cheese knowledge to the public. On this week’s book review of Cutting the Curd, join guest host Diane Stemple as she chats with Lassa about the process of writing Cheese for Dummies, which is the only book in the Dummies series with photography! Learn about what considerations went into a book intended to be accessible for all audiences and discover how Lassa makes sure her audiences are never intimidated by cheese! Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. “I try to make sure people are not intimidated by cheese – which believe it or not they are!” 02:00 –Lassa Skinner 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.

Greg O’Neill is a man who knows cheese better than most. He’s the co-founder and co-owner of Pastoral Artisan Cheese, Bread & Wine in Chicago, and president of the American Cheese Society which just celebrated a successful 30th annual conference this year in Madison, Wisconsin. Greg re-caps the conference and speaks to the current state of the cheese community in America. Find out about some great upcoming festivals and trends in the world of cheese. Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. “We have to help our members to help themselves – we can’t as ACS do the work for them, people have to be able to take the information and run with it. We try to bring as much rigor and detail to is as we can so people can have a head start.” [15:00] –Greg O’Neill 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.

Meet Jonny Hunter – one of the founders of the Underground Food Collective, a group of talented chefs and food professionals that do everything from catered events to a unique line of charcuterie. Learn how the collective came together and why Jonny thinks a group mentality can elevate cuisine. Hear about their special dinners and events and find out how Wisconsin plays such an important role in all of their gastronomic projects. Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, 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.

On a special episode of Cutting the Curd, Anne Saxelby and Sophie Slessinger chat with Jess Perrie of Beehive Cheese Company, who happens to be the first recipient of the Daphne Zepos Teaching Award, a scholarship started in honor of cheese professional Daphne Zepos, who passed away last year. Jess explains what it means to win the scholarship and how she discovered her passion for cheese. Hear about her cheese journey and various projects and learn more about everything from cheese education to Basquee style cheeses. Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. “What I love about this community is that we’re a big group of nerds!” [05:00] –Jess Perrie 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.

Who doesn’t love Mac & Cheese? On the monthly book review edition of Cutting the Curd, guest host Diane Stemple is joined by Laura Werlin, a James Beard award-winning author with an unbridled passion for cheese. Laura’s latest book is Mac & Cheese Please, where you’ll find 50 recipes organized by fun topics, such as Classic and Almost-Classic Mac & Cheese, Porky Mac & Cheese, Decadent Mac & Cheese, Lighten Up Mac & Cheese, Veggie Mac & Cheese, Party Time Mac & Cheese, and Breakfast for Dinner Mac & Cheese. The 50 recipes are presented in a fun format, like her previous title, Grilled Cheese Please! She even includes an appendix that includes info on all the food trucks and restaurants that specialize in mac & cheese. Tune in to learn more about one of the most popular dishes in America, and hear the nuances that go into writing a cookbook! Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. “In many ways, the single subject book format is much easier because I know what the basic idea will be – and then it’s a question of getting creative with it.” [08:00] “If we just keep talking about cheeses we know in the cheese world that others dont – it will stay amongst ourselves rather than reaching a larger group of people who might be interested in these cheeses but don’t know about them. I try to provide gateways into cheese with these books that will encourage people to go further.” [18:00] –author Laura Werlin 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.