Cutting the Curd

This week’s Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep’s milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market. “We had to begin from the start. We didn’t know anything about raising sheep, and we didn’t know anything about making cheese.” —Catalina Rivera on Cutting the Curd “Support from the government is key to access to markets in the United States.” — José Trejo 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 and Sophie Slesinger are continuing their discussion about goats. But they’re not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage’s own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny’s famous goat bacon and Erin’s experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch. “The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive.” — Jonny Hunter of the Underground Food Collective on Cutting the Curd “To make cheese you need milk, and to get milk you need babies. As responsible eaters, it’s kind of our duty to understand and eat a little goat meat here and there.” — Erin Fairbanks of Heritage Foods 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 this episode of Cutting the Curd, Anne and Sophie are joined in the studio by Patrick Martins of Heritage Foods USA, and Joe Dinoto of the Red Hook Criterium running and bicycle race. Tune into hear about the history of the race and some of the amazing athletes that participated in this year’s Red Hook Criterium on March 24th. Joe also discusses his own running group, the Orchard Street Runners, and their upcoming races. This program was sponsored by Hearst Ranch. “[The race] transformed the area into something that was unrecognizable…The detachment [of Red Hook] is nice…I was blown away just walking around that area. You can feel the separation from everything that you know about New York and what you assume New York is, and it’s completely unique.” — Joe Dinoto 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’s episode of Cutting the Curd is all about goats! Tune in as Anne Saxelby and Sophie Slessinger chat with Louisa Conrad of Big Picture Farm in Vermont about all things goat. Learn how she fell in love with goat cheese and what makes kidding season such a crazy time of year. Find out about how the seasons affect the milk and cheese and what makes goats such unique creatures! Later on, they catch up with Gregory Bernhardt and Hannah Sessions of Big Picture Farm who are also in full-blown goat mode. This program was sponsored by Hearst Ranch. “I’ve always been totally obsessed with cheese and farming. It wasn’t until I got to Blue Ledge that I learned the mystical magical power of goats and fell head over heels.” –Louisa Conrad of Big Picture Farm on Cutting the Curd “Our goats seem to milk best with longer daylight. Once we pass the longest day of the year their milk starts to decline.” –Hannah Sessions of Blue Ledge Farm 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, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about “The Dairy Issue.” Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody’s got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market. “Steve Jenkins is the gateway for all of us cheesemongers working now.” –Anne Saxelby 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 and Sophie Slesinger are joined by author Paul Kindstedt, who’s latest book “Cheese and Culture: A History of Cheese and its place in Western Civilization”, explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch. “If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary.” –Author Paul Kindstedt 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 Cutting The Curd sees another installment of its State of Cheese series and this time hosts Anne Saxelby and Sophie Slesinger are off to the Sooner State, a.k.a. Oklahoma. First they chat with Suzy Thompson and Steve Reynolds of Forward Foods about how they are bringing the gospel of good cheese and local dairy to the communities of Norman and Oklahoma City and how social media fits into their mission. Later on Matthew Burch of Oklahoma’s Urban Agrarian tells us about his unique position in his state’s food world as a local food distributor. Go behind the scenes and learn everything from how he uses bio diesel to run his delivery truck to how he plans his routes. This episode is sponsored by Fairway Market. “I started working at a bank, and it just wasn’t the ideal fit for me…The idea of opening our own business really appealed to me.” –Suzy Thompson on Cutting The Curd “I didn’t come in with a PhD. in local food distribution just a passion.” –Matthew Burch 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.

Do you love butter? Then this is the show for you. Tune in to this week’s episode of Cutting the Curd as Anne Saxelby and Sophie Slesinger chat with three incredible guests about the different sides of this dairy delight. First, hear from artist Jim Victor who’s incredible butter sculptures have been featured recently at the Pennsylvania Farm Show. Next, food science expert Harold McGee chats about different types of butter and how you can make your own at home. Finally, Diane St Clair gives listeners some great details on her butter making and dairy farming. This program was sponsored by Cain Vineyard & Winery. “There’s sweet cream butter and cultured butter. They require different types of handling. All the cream no matter what needs to come from really good milk.” “Usually when people make butter in the kitchen, it’s by accident. They’re usually trying to whip cream.” “Sadly the best indicator of quality in butter is probably price.” –Harold McGee 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.

Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers quality organic dairy products with the goal of saving as many New York family farms as possible. They partner with both milk cooperatives and small family farms to offer the best in milk, eggs, cheese and butter. Learn about butterfat content, milk trains, distribution systems, logistics and the challenges facing small farms and processing facilities trying to get their product to your plate. Whether you’re a dairy geek or an aspiring farmer you can learn something new to help you along your path on this episode! This program was sponsored by Whole Foods Market. “We’ve had a lot of conventional farmers come to us and ask how they can become organic, which is a blessing.” “Upstate New York is such a bastion for amazing food right now. It’s not new to us, but it’s new to a lot of people.” “Our vision in 2012 is to get our logistics viable enough to get into bigger markers.” “Re imagining distribution systems shouldn’t be so hard. My farm is 150 miles from here!” –Dean Sparks of NYFoods 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.

Ever want to learn about cheese? Here’s your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market. “The best way to learn about cheese is to put it in your mouth!” –Max McCalman on Cutting the Curd “Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professionalâ„¢ Exam personifies that moment.” –Daphne Zepos 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.