Cutting the Curd

Poul Price and Everett Presley didn’t find cheese; cheese found them! This week on Cutting the Curd, Diane Stemple asks Everett and Poul about their storied histories in the cheese world. What fostered Everett and Poul’s initial food interest? Listen in to hear about formal cheese training, and what made Everett and Poul fall in love with cheese. How have recent food trends affected the cheese-buying consumer? Tune in to hear Everett and Poul talk about embarrassing cheese questions, and what cheeses are the easiest cheese to sell? This program has been sponsored by Consider Bardwell. “By default, the number of local cheeses have increased because they’re just getting better.” [21:30] “The easiest cheese to sell is the one that’s tasting the best.” [26:30] — Poul Price on Cutting the Curd “You can tell people where the cheese comes from, or they can just taste it…” [28:00] — Everett Presley 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.

Peter Kindel shares his cheese journey on today’s Cutting the Curd with Diane Stemple. Hear how Peter got his start in the cheese world, and how his travels in France and England changed his perspective on cheesemaking entirely. Peter talks about his experiences working with Neal’s Yard Dairy and helping develop a cheese called Ogleshield. Why did Peter decide to get involved with the agricultural side of cheesemaking? Peter speaks to the risks of dealing with raw milk, and why the market over-regulates raw milk distribution. This episode has been sponsored by Fairway Market. “When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product.” [14:25] — Peter Kindel 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.

Diane Stemple’s guest on today’s Cutting the Curd is Max McCalman, the Dean of Curriculum at Artisanal. Listen in to hear Max recount some of his first childhood cheese memories, and his goal to dispel nutrition misconceptions about cheese. Hear about Max’s initial cheese education at Picholine, and how it influenced the idea to begin Artisanal. Diane and Max speak to their cheese tastes, and the differences between raw milk production and pasteurization. Learn more about the American Cheese Society Certification Exam! This program has been sponsored by Hearst Ranch. “I think Picholine is partially responsible for this ‘cheese wave’ in the United States- that cheese can be a stand-alone food.” [4:20] “People used to look at cheese like it was poisonous, indulgent- and that it was fattening!” [10:00] “During my short career, I’ve seen some cheeses become extinct. They’re not ever coming back.” [18:40] — 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.

This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef’s Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating – take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch. “We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take – but it’s not anything you will ever completely eliminate.” [3:54] “I think that perception is reality when it comes to [large food companies]. You don’t work for a company all the time – you work for other people. One of my mentors always told you don’t quit a company – you quit a boss. You can find great mentors everywhere.” [24:12] –Tyler Hawes of The Chef’s Warehouse 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, Diane Stemple is joined by three owners of start-up cheese shops. Beth Lewand is in the studio talking about the real esate challenges she faced when opening up her Greenpoint, Brooklyn establishment, Eastern District. Rachel Klebaur calls in from North Carolina to talk about the process of obtaining building permits for Orrman’s Cheese Shop, and how her store has been received as a transplant to Charlotte. Kristin Sande joins via the phone from Las Vegas to talk about the work involved with running a store, and why a passion for business is essential – not just a love for cheese. If you’re thinking about starting your own cheese shop, tune into this episode of Cutting the Curd! This episode has been brought to you by The Heritage Meat Shop. “I was not prepared for the stamina that running a cheese shop takes- and I’m a strong, good worker!” [21:00] — Kristin Sande on Cutting the Curd “You have to always be looking to improve what you do. You cannot be complacent with any aspect of the business.” [27:10] — Beth Lewand 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.

Today on Cutting the Curd, Diane Stemple is joined by a panel of guests to talk about holiday cheeses and cheese gift ideas. Joining Diane in the studio are NYC cheese geeks Jessica Kesselman, Amy Sisti-Baum, and Sarah Zaborowski. Hear what cheeses to bring to your holiday gatherings! The studio decides what cheese books and accessories would be great holiday gifts! Diane asks the question, “What American cheeses do you bring as a gift to a steadfast Euro-phile?” Hear about some great American cheeses from Jasper Hill Farms and Pleasant Ridge Reserve! Hear about the cheesemongers’ role in introducing customers to new cheeses, despite customers’ initial hesitations. What cheeses do you bring to your Kraft-loving relatives, or your wine snob friends? Find out on Cutting the Curd! This episode has been sponsored by Tabard Inn. “I have decided that I would like to be able to give people spreaders that will not break and maybe even pair it with a cheese, so that they will know what knife to use for that kind of cheese.” [15:20] — Jessica Kesselman 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.

On Cutting the Curd we have talked about the intersections between cheese and art on previous shows, but this week host Diane Stemple highlights three personal journeys with guests Aaron Kirtz of Forever Cheese, Beth Griffenhagen of Murray’s Cheese and Adam Moskowitz of Larkin Cold Storage. Find out how each guest found cheese and ended up transitioning artistic energy into their respective cheese careers and how the two worlds are not so dissimilar. Whether you’re a food professional with a creative passion or an artist with a love for food, this episode provides great insight into the fusion of expression, art and gastronomy. This program was sponsored by The International Culinary Center. “The overarching thing for me is always being able to take risks – so i jumped into a field that i really didn’t know much about but wasn’t afraid of.” [03:15] -Aaron Kirtz of Forever Cheese on Cutting the Curd “I love taking a big idea and making it small – it’s my favorite way to create things and look at the world.” [07:35] –Beth Giffenhagen of Murray’s Cheese on Cutting the Curd “Once you become an artist, you’re an artist. Once you understand what it means to be an artist you just are.” [09:37] “When you taste cheese it proves god is an artist because the whole flavor profile of cheese comes from biochemistry!” [26:30] –Adam Moskowitz of Larkin Cold Storage 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.

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy’s Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher’s Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena’s cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons. “My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work.” [14:30] — Elena Santogade 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.

Diane Stemple debuts as guest host on this week’s episode of Cutting the Curd! Diane is speaking with Aaron Foster, the Head Buyer for Murray’s Cheese about the affect of Hurricane Sandy on the New York City cheese business. Tune into hear Diane and Aaron recount the events of the storm, and how the various Murray’s spaces in the West Village, Grand Central, and Long Island City fared in the weather. Aaron tells his story from the night of the storm; hear how Aaron waded through waistdeep water through Greenpoint to check on product! Hear about the storm’s aftermath, and the damage to the Murray’s warehouse. How was Murray’s able to band together and save 8 tons of cheese? Find out on this episode of Cutting the Curd! This episode has been brought to you by Hearst Ranch. “To their credit, almost all our staff came in- by foot, car, or bike- they came from almost every borough to help clean up at Bleecker Street.” [19:00] — Aaron Foster 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.

Cutting the Curd returns after a brief hiatus! This week, Anne Saxelby is joined in the studio by Diane Stemple of Jasper Hill Farm. Diane will be hosting Cutting the Curd while Anne is on maternity leave! Tune in to hear how Hurricane Sandy affected the cheese business in New York City. Bedford Cheese Shop, Saxelby Cheesemongers, and Murray’s Cheese are all located in Lower Manhattan and suffered because of the storm. Veronica Pedraza of Meadowood Farms calls in to talk about her experiences last year with Hurricane Irene in Vermont, and to talk about the Dairy Sheep Association of North America Symposium this year. What barriers do people face when starting a sheep dairy? Learn why people like sheep as a multi-purpose animal, but why sheep dairies are still suffering in the United States. This episode has been brought to you by Whole Foods. “If your parents have a cow dairy, and they’re struggling to find a way to make it viable, you can turn that into a cheese-making operation. But no one’s really inheriting sheep diary farms from their families. The infrastructure on farms that currently exist… a lot of the designs are meant for cows.” [14:00] — Veronica Pedraza 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.