Cutting the Curd

This week on Cutting the Curd Anne and Sophie get a sneak peak of the 2011 Cheesemonger Invitational when they are joined by cheesemonger Adam Moskowitz and Brooke of Fromaggio Essex. Tune in for details and a min cheese description competition between Brooke and Anne! This episode is sponsored by Cain Vineyard and Winery. 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 Ann and Sophie take us to Rhode Island, the Ocean State, and the cheeses and dairies that they have to offer. They are first joined by James Hines of Rhody Fresh who discusses Rhode Island’s place in the Northeast Dairy Compact. Later on Louella Hill of Narragansett Creamery to talk about the start of their small creamery, its flourishing, and the importance of freshness. This episode is sponsored by The Barterhouse. 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 sees Anne Saxelby taking her State of Cheese series all the way to Alaska! She’s joined by Matt Shaul of Cranberry Ridge Farm and Alaska State Veternarian Robert Gerlach. Tune in to learn about goat breeding, cheese caves and small scale cheese production in the great state of Alaska. 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.

This week on Cutting the Curd, Anne continues her State of Cheese series as we hear from Debra Hahn of Hahn’s End in Maine. Hahn talks about the cheese market in Maine and how farmers and growers are working together to create great dairy products. Our second guest is Barbara Brooks from Seal Cover Farm, another Maine-based farm. Brooks explains keeping up with competitors in the cheese making industry and the importance of milk in the process. This episode was 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.

This week on Cutting the Curd, Anne is joined by Jeremy Stephenson of Spring Brook Farms in Vermont. Jeremy talks about seasonal differences and coloration in cheese and how it relates to his award winning Tarentaise. He also shares his experiences teaching children about farming and cheese through the Farms for City Kids program. 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.

This week on Cutting the Curd Anne Saxelby talks with Steven Judge of Bob-White Systems. Bob-White Systems focuses on the small-farm niche and makes pasteurizers and other equipment for micro-dairies. Steven traces his design for an efficient small pasteurizer along with his 45 years in the farming and dairy business. This program was 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.

This week on Cutting the Curd Anne Saxelby takes us Tennessee where we talk with local cheese makers Jim and Gayle Tanner of Bonnie Blue Farm and Kathleen Cotter of The Bloomy Rind. The creation of artisan goat cheeses, local cheese markets, and how to create and sustain a small cheese business are all discussed. This episode was sponsored by www.HearstRanch.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse. 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 along to North Carolina as Anne Saxelby and Sophie Slesinger are joined by Portia McKnight of Chapel Hill Creamery. Learn more about the creamery and cheese culture in North Carolina including an extended segment on “clabber”, a soured milk product. This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com 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 moves to a new time slot as Anne continues her State of Cheese series with a new co-host, Sophie Slesinger. Tune in as they take the series to the great state of Minnesota. They are joined by Minnesota cheese legend Jeff Jirik of Faribault Dairy and Benjamin Roberts of France 44. Learn more about how prohibition helped bring cheese to Faribault and why gouda is so lovable! This episode was sponsored by Fairway Market, like no other market. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.