Cutting the Curd

This week on Cutting the Curd Anne and special guest host Samia Khan spoke to Andy Hatch of Uplands Cheese, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. They’ve even crossbred nine different breeds of cows together to create their own breed of cow perfect for their style of farming. Tune in to hear the creator of Pleasant Ridge Reserve, easily one of the most famous farmstead cheeses, talk shop on HRN! 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 spoke with Kate Arding. Kate runs Culture Magazine, one of the only cheese-exclusive monthly magazines in the world, and discusses how she went from the world of cheese mongering to the high-stress world of publishing, and her process for creating an issue of Culture. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef. 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 spoke to Sasha Davies to speak about the American Cheese Society Conference, aka Cheesetopia. Sasha spoke about how the conference helped small business owners tackle problems–liability insurance, succession planning–that they might never be able to fix on their own.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Robert LaValva stopped by for a chat. Anne asked Robert about the days of the Agora, when markets and government shared the same hall, and how his experience as an architect has helped him build the New Amsterdam 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 kicked it with Adam Moskowitz, cheese poet and president of Larkin. Adam described the upcoming Larkin Cheesemonger Invitational, and gave us the scoop on the games included therein (like the Dapper Wrapper).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 speaks to Max McCalman, the author of “Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager”. Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheeseSee 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 spoke with ricotta makers Betsy Divine and Katrina Vahedi. The ladies speak about the allure of fresh cheese, their Italian cheese mentor Salvatore, and what cheese means to the master cheese mongers of Italy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne speaks with John Bunting of John Bunting’s Dairy Journal to discuss the dairy industry and the monetary side of making milk.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne talks with Judy Schad of Capriole about making goat cheese more accessible.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.