Cutting the Curd

Ken Skovron is the owner of Darien Cheese and Fine Foods, based in Darien Connecticut. One of first original cheese stores opened 36 years ago, Darien Cheese and Fine Foods focuses their selection on the heart and soul of cheese making; the artisan cheese maker. In addition to cheese, the shop also offers fine oils and vinegars, chutney, mustards, pasta, olives, teas, oven breads, and much more. Tune in to learn more about the shop, as well as the art of running your own cheese business from an established veteran. This program was sponsored by Academie Opus Caseus “I’m not a textbook person, I’m a hands on person . You’re not a great cheese maker/bread maker without getting involved with your hands.” [6:00] “You gotta love the product and be willing to do the work.” [8:00] “I didn’t get on the counter for a full year, there’s alot of behind the scenes work, you need to know how to present it to the customer, know your “lingo” kind of things.” [10:00] “I think the people that are successful [in this industry] have a passion about cheese.” [10:30] –Ken Skovron 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.

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 CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg Blais has a storied history as a cheesemonger in New York City. Anne Saxelby invites Greg into the studio to talk about the roots of the cheesemonger profession. Tune in to hear about Greg’s time at various New York City food institutions such as Balducci’s, Dean & Deluca, and the Essex Street Market. What was the food landscape like when Greg decided to pursue the career of a cheese professional? Find out about Greg’s current job as a cheese buyer at Eataly, and why the proof is in the pudding when it comes to cheese. Later, Anne and Greg chat with Veronica Pedraza and Fiona Harrar of Meadowood Farms about the lambing season! Hear how the farm transitioned to include a sheep’s milk dairy, and find out why so many cheesemongers love working with sheep! This program has been brought to you by Academie Opus Caseus “When we first started doing this, there was no support system. You had to be pioneers…” [5:00] — Greg Blais 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.

Anne Saxelby reviews some recent cheese headlines on this week’s episode of Cutting the Curd. Anne is joined in the studio by founder of Heritage Foods USA, the Heritage Radio Network, and husband, Patrick Martins, to sort through all of the true and false cheese stories of the past year. Find out how much stolen muenster was found in the back of a tractor trailer. Learn more about government cheese, and cheese and pizza chains. How is tennis player Novak Djokovic linked to donkey cheese? Tune into this episode to hear about some recent cheese fires in Norway, and how some farmers are using smartphones to milk their cows! This program has been 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.

Canning and preserving has really become a big trend in the food world these days, but how can you take it to the next level? Tune in to this week’s episode of Cutting the Curd as Anne Saxelby chats with Kelly Geary, founder of Sweet Deliverance and author of Tart & Sweet. Tart & Sweet provides a fresh tutorial on small batch canning accompanied by gorgeous photography that looks nothing like the dark and dusty “canned food” of yesteryear. The cookbook is packed with more than 101 recipes, from blueberry lemongrass syrup to pickled ramps, as well as county fair favorites like canned peaches and bread-and-butter pickles. There are 25 additional recipes for using your jarred goods in delicious and creative ways, from cocktails to cakes. Tune in and hear more tips and techniques for amateurs and pros alike! Also hear about some delicious jam and cheese pairings. This program was sponsored by Academis Opus Cassius. “I enjoy experimenting with herbals people aren’t using often or different flavor combinations. My flavors change super often by what inspires me.” [06:00] “I’m really fond of sweet jams with mild cheeses.” [12:30] –Kelly Geary 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.

The Daphne Zepos Teaching Award is an annual scholarship awarded to an USA-based cheese professional who uses the funds to travel, learn and further their education on cheese. This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year someone new will go forth to learn about cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Conference and beyond. The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That’s what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment. This week on Cutting the Curd, Anne Saxelby chats with Capital Campaign Adminstrator Rachel Juhl of Essex St. Cheese Co., who talks about her experiences carrying out Daphne’s plans and helping aspiring cheesemakers in the country. This program was sponsored 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.

Learn all about “the art of butter” on a creamy episode of Cutting the Curd, as Anne Saxelby returns to the airwaves to chat with Susan Bruss of Olli’s Farm and Creamery in beautiful Hartwick, New York. From the 1800’s until about 30 years ago, the farm had been an outstanding dairy farm. With Susan’s wonderful cultured butters, she hopea to bring it back to its former glory. Hear how she takes fresh cream and turns it into a blissful mound of Olli’s Handcrafted Cultured Butter- an American comfort food, for sure. If you’re interested in small farming setups or butter in general – press play! This program was sponsored by our good friends at Academie Opus Caseus. “I caught on to cultured butter and never let go of it!” 03:00 “Butter is one of those foods affected by everything it surrounds. There’s nothing like fresh butter.” 05:00 “Cow comfort is extremely necessary in any milk production.” [11:00] –Susan Bruss of Olli’s Farm and Creamery 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.

So you want to learn about cheese? You’ve found the perfect program! This week’s guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide. Academie Opus Caseus exists at the heart of the MonS Fromagerie operational headquarters, where cheese undergoes affinage, and orders are received, packed and shipped. Tune in and learn more about the school and the state of cheese at large – from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market. “This is not cheese appreciation this is working with cheese – practical knowledge.” 05:00 “The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge.” 10:00 “Affinage is the maturing of cheese. It’s a different skillset [than cheesemaking] and takes a different infrastructure.” 24:00 –Susan Sterman of Academie Opus CaseusSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Saxelby is back on Cutting the Curd! Though broadcasting at a brand new time (Friday’s at 4:00pm), it’s same cheesy show! This week’s guest is Homa Dashtaki of The White Moustache, a father/daughter business that produces yogurt made by local milk from the Brougiere Farm Fresh Dairy. They use only whole milk and a yogurt base, taken from a previous batch of yogurt which makes really thick all natural creamy yogurt. Hear about some of the challenges they face as a small dairy producer in terms of regulations and permits and discover why their yogurt-making process ensures that the final product is as natural and delicious as possible! This program was sponsored by Whole Foods Market. “This tiny little seed of an idea that’s been there in our back pocket is taking off like a runaway train!” [4:00] “This has given me an opportunity to connect with my folks as people and collaborate on something that’s outside of the dynamic we have.” [7:00] –Homa Dashtaki from The White Moustache 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.

Kate Arding of Culture Magazine talks about her cheese history on today’s Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neal’s Yard Dairy changed her perspective on cheese and high-end food markets. Listen in to hear Kate talk about traveling to Uganda and taking a break from cheese jobs. What’s it like to work for Culture Magazine, and why do cheese connoisseurs love the rag so much? Find out why Kate and her partners decided to go forth and publish a magazine during publishing’s decline. How did Kate come up with the idea for the ‘cheese centerfold’? Find out on this week’s Cutting the Curd! This program has been sponsored by Consider Bardwell. “If we did a consumer publication, it would be read by the trade- but if we did a trade publication, consumers wouldn’t read it.” [22:40] — Kate Arding 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.