Cutting the Curd

The cheese community is one of the strongest in the food world and this week on Cutting the Curd, Anne Saxelby and Sophie Slesinger chat with ‘matchmaker’ Robert Aguilera, US Account Manager of Fromagex (Cheese Making Products and Packaging Supplies). Robert talks about how his company helps provide milk producers and cheesemakers the tools necessary to create the delicious dairy products we depend on and explains what equipment is needed in the process. Lean more about cheese vats, molds, collaborative cheesemaking efforts and more! This episode was sponsored by Fairway Market. “We all love fat and creaminess in cheese. A french cheese called Saint Agur is a great starter blue cheese.” “Wax paper is a good idea for white mold and washed rinds.” –Robert Aguilera 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 looks back on show highlights from 2011. Tune in to hear about how Small Cheese Occupied Big Food, the intersections between art and cheese, Blue Heron Farm’s heroic efforts in helping out dairy farmers in need after Texas wildfire and more. Later in the show, previous guests Kathleen Cotter of The Bloomy Rind and Lisa Seger of Blue Heron Farm call-in to share their thoughts and discuss the latest cheese news. This episode was sponsored by Cain Vineyard & Winery. “[We’re seeing] the trend of people caring about the food they eat and where it comes from.” –Kathleen Cotter 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.

Sarah Kaufmann, aka “The Cheese Lady”, is this week’s guest on Cutting the Curd with Anne Saxelby & Sophie Slesinger. Learn about her massive cheese sculptures and the tradition of cheese carving. Sarah has contributed to the largest cheese sculpture in the world according to Guiness, and has also created dairy versions of everybody from Peyton Manning to James Beard! If you’ve ever wondered how to combine cheese and art, this episode is a must-listen. This episode was sponsored by Hearst Ranch. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland’s Cheese Company, who explains how soft cheese can be aged and why it’s not as easy to do as you’d think. Find out what a bark rind is and what makes Rush Creek Reserve’s flavor profile so unique. Later in the show, “ Cheese Impresario” Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market. See 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 gets gets cut down to size, or rather gets shrunk, with the help of microbiologist Rachel Dutton who is a fellow at FAS Center of Systems Biology. There she is putting cheese under the microscope and using the simplified, experimentally tractable microbial ecosystems found growing on the surface of cheeses as models for the behavior of microbes in complex communities. These communities, and their rich assembly of metabolic capacities, contribute much of the diversity in flavors, smells, and textures of the hundreds of different varieties of cheeses. But don’t worry if this all sounds over your head Anne Saxelby is there to guide you through world of cheese big and small. This episode is sponsored by Fairway Market. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The State of Cheese Series continues! Tune in as Anne Saxelby and Sophie Slessinger explore cheese in the great state of North Dakota. First, they speak with Gary Hoffman, Executive Director of the North Dakota Dairy Coalition. Gary talks about some incentives the state offers such as interest reduction and tax breaks for dairy farmers, and discusses the history of dairy in his state. Later on the show, Anne & Sophie are joined by JW Schroeder of North Dakota State University Extension Servicewho speaks about land grant systems, eduction and research programs. This episode was sponsored by Heritage Foods USA See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This weeks Cutting the Curd brings you Mathew Lange of Lange Dairy Development out of North Carolina and who is also the Development Coordinator of the North Carolina Dairy Advantage. Tune into hear about what small farmstead dairies, not just in North Carolina, are up against in comparison to commercial dairy processors. From market volatility to milk pricing learn how small dairies are using programs like the Dairy Advantage to compete with the commodity market. This episode is sponsored by Whole Foods Market. 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 gets political with Heather Squire, the coordinator for Occupy Wall Street‘s (#OWS ) food preparation and delivery. From washing dishes to feeding over 3000 people in a single weekend Heather explains how her and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen. Delving into another facet of the food justice movement in tandem with Occupy Wall Street is dairy farmer and activist Lorraine Lewandrowsky and fromager Tia Keenan. The group discusses cheese economics and the plight for more transparency which comes from more small dairies and less industrial farming and processing. Learn how you can help this movement, from volunteering to sending food supplies or attending the Occupy Big Food movement. This episode is sponsored in solidarity by Cain Vineyard & Winery See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to a special episode of Cutting the Curd as Anne Saxelby is joined by Christian Seger and Lisa Seger of Blue Heron Farm. Learn how they went into overdrive making cheese as they took care of a group of refugee goats during the recent Texas wildfires. Learn how social media can come to the rescue, even for farmers, in emergencies. This episode was sponsored by Heritage Foods USA. 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 & Sophie continue the State of Cheese Series, moving on to the state of Missouri. Learn more about cheese in the great mid-western state, and hear from .Green Dirt Farm & Baetje Farms. Find out more about American Cheese Month and hear how artisanal cheesemakers are promoting their craft. This episode was sponsored by Cain Vineyard & Winery. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.