Cutting the Curd
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Cutting the Curd - Episode 140 - Book Review: The Life...
Heather Paxson views cheese through an anthropological lens in her book, The Life of Cheese. On this week's Cutting the Curd Book Review, Diane Stemple invites Heather into the studio to discuss cheese- from its creation to its consumption. Find out why Heather first became fascinated with American artisan cheese in New York City's Greenmarkets. Learn about the research that went into Heather's book, and how she visited small farms and famous fromageries. Heather and Diane also tackle the...
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Cutting the Curd - Episode 139 - Mystic Cheese Company &...
On a brand new episode of Cutting the Curd, discover Mystic Cheese & The 4th Annual Cheesemonger Invitational. Led by Jason Sobocinski and Brian Civitello, The Mystic Cheese Company is composed of highly skilled and and trained cheese experts using science and art to bring milk on a metamorphic jouney to pure deliouness. In the Spring of 2013 Mystic Cheese began releasing 5 handcrafted fresh and soft ripened American original cheeses. In addtion to their cheeses they have an innovative...
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Cutting the Curd - Episode 137 - Camp Bacon
It's time for Camp Bacon! Tune in to this week's episode of Cutting the Curd as Anne Saxelby chats with Ari Weinzwieg, founder of Zingerman's and creator of Camp Bacon, a fundraiser in Ann Arbor, MI for Southern Foodways Alliance that brings together Bacon-Lovers, -Makers, Cooks, Curers and anyone who likes to learn, eat and enjoy cured and smoked pork belly. Camp Bacon is four days of all things bacon — eating, learning, listening, tasting and talking; a pork centric party that features...
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Cutting the Curd - Episode 136 - Lauren Melodia of Milk...
Lauren Melodia aims to link New York dairy farmers and high incarceration rates with her organization, Milk Not Jails. This week on Cutting the Curd, Anne Saxelby sits down with Lauren, founder and co-organizer, to talk about the prison system in New York, and how it connects the urban with the rural. How do prisons bolster New York's rural economy? Find out how government support for dairy farms as opposed to prisons creates a sustainable economy. Learn how a lack of processing and bottling...
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Cutting the Curd - Episode 135 - Peter Lovis
As Anne Saxelby continues to explore the lives and careers of Cheesemongers across the nation on Cutting the Curd, this week she checks in with Peter Lovis, the warm and charismatic proprietor of the Concord Cheese Shop in New England. Hear his cheese journey and find out why he thinks it's absolutely necessary to have a face to face interaction with the people selling you your cheese - not a digital relationship. Find out why cut to order is always better and what makes raw milk cheeses so...
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Cutting the Curd - 134 - Ken Skovron
Ken Skovron is the owner of Darien Cheese and Fine Foods, based in Darien Connecticut. One of first original cheese stores opened 36 years ago, Darien Cheese and Fine Foods focuses their selection on the heart and soul of cheese making; the artisan cheese maker. In addition to cheese, the shop also offers fine oils and vinegars, chutney, mustards, pasta, olives, teas, oven breads, and much more. Tune in to learn more about the shop, as well as the art of running your own cheese business from...
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Cutting the Curd - Episode 133 - Book Review: The...
It's a cheese-for-all on this episode of Cutting the Curd. Host Diane Stemple starts her book review program with Sasha Davies, a member of the Executive Board of the American Cheese Society and owner of Cyril's at Clay Pigeon Winery in Portland, Oregon. Davies recently authored the book "The Cheesemaker's Apprentice" which includes in-depth interviews from top cheesemakers and cheese recipes. Find out what it takes to write the book on top-quality cheese production. The President of the...
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PROGRAM INFORMATION
- New York, NY
- Food, Cooking
- English
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BOX 198
402 Graham Ave.
Brooklyn, NY 11211(718) 497-2128 - Visit the station website Email the show Update show info
