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Cutting the Curd

Heritage Radio Network

If there is one thing Anne Saxelby knows, its cheese. Cutting the Curd, heard every Monday on HRN, finds Anne disseminating that dairy know-how to the listening public. Every episode also includes guests from the world of dairy, ranging from historians to farmers, chefs to cheese mongers, all engaging in dairy discourse so that you might gain a better understanding (and a better block) of this thing we call cheese.

If there is one thing Anne Saxelby knows, its cheese. Cutting the Curd, heard every Monday on HRN, finds Anne disseminating that dairy know-how to the listening public. Every episode also includes guests from the world of dairy, ranging from historians to farmers, chefs to cheese mongers, all engaging in dairy discourse so that you might gain a better understanding (and a better block) of this thing we call cheese.
More Information

Location:

New York, NY

Description:

If there is one thing Anne Saxelby knows, its cheese. Cutting the Curd, heard every Monday on HRN, finds Anne disseminating that dairy know-how to the listening public. Every episode also includes guests from the world of dairy, ranging from historians to farmers, chefs to cheese mongers, all engaging in dairy discourse so that you might gain a better understanding (and a better block) of this thing we call cheese.

Language:

English

Contact:

BOX 198 402 Graham Ave. Brooklyn, NY 11211 (718) 497-2128


Episodes

Episode 359: From Farm to Face: Cheese Supply Chain 101

11/12/2018
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Glenn Hills joins new addition to our host team Aaron Foster in studio to talk about supply chain and how cheese gets from the farm to your face. We'll touch on importing rules, what it's like in the crazy halls of Rungis, the miracle of container shipping, the nightmare of FDA / Customs, what a bonded warehouse is and more! We'll learn all about the litany of things that has to go right, just so you can get that perfectly aged, hand made goat cheese from Switzerland in your local cheese...

Duration:00:31:05

Episode 358: Tia Keenan and Hot Cheese

11/5/2018
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Tia Keenan is back in studio with Diane for this month's book review. Melt, Stretch, & Sizzle: The Art of Cooking Cheese – the book just landed and it is fierce! With a captivating style the photos take the idea of 'hot cheese' to new places and Tia tells all about her inspiration for the book and her path to pub date.

Duration:00:34:32

Episode 357: 2018 DZTA Winner Eric Meredith

10/29/2018
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On this week's episode host Diane Stemple takes a break from book reviews! Diane chats with 2018 DZTA Scholarship winner Eric Meredith about his project vision and how it's coming along so far.

Duration:00:37:38

Episode 356: It Takes a Village... to make cheese!

10/22/2018
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Elena's fascination with cooperative approaches to business turns to cheesemaking as she looks at unique partnerships among Wisconsin cheesemakers. Today's show features Ann Bates of Landmark Creamery and Chris Gentine of The Artisan Cheese Exchange. Find out how friendly neighbors can be the difference between success and failure in cheese distribution, and Chris offers a surprise comparison between hot rodding cars and making cheese 😱!

Duration:00:37:14

Episode 355: Independent Retailers: A Call to Action

10/15/2018
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Elena continues to explore the cheese retail landscape! Today's guests are Laura Downey and Chris Palumbo, owners and cheesemongers of Fairfield and Greenwich Cheese Companies in Connecticut and Cheesemonger Box. Elena, Laura and Chris tackle big questions: how can stand-alone independent 'family-sized' cheese retail compete in today's bifurcated marketplace? What is 'the market' for specialty cheese retail in the United States anyway, and how can a small neighborhood shop cultivate the...

Duration:00:37:05

Episode 354: Meet Aaron Foster!

10/8/2018
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Aaron Foster's cheese and specialty food shop, Foster Sundry, has made major Bushwick waves since it landed in 2015. A hospitality haven with a serious cheese selection, go now if you haven't yet been! On this week's show Elena chats with Aaron about what led him to open Foster Sundry and how small business ownership is all shaking out. Plus, surprise, Aaron will be joining the Cutting the Curd host team! 🎉

Duration:00:41:05

Episode 353: Successful Cheesemaking

10/1/2018
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Merryl Winstein is the author of Successful Cheesemaking, a book eight years in the making – a true tome to tommes! (Gotta love a cheese pun.) Diane chats with Merryl on this week's show about her experience making her own cheeses and teaching cheesemaking to students over the years. Listeners will get a sneak peek at this extremely detailed collection of cheesemaking recipes and instructions!

Duration:00:41:41

Episode 352: Is anyone really winning with traditional business models in the cheese industry?

9/24/2018
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The Cheese Board Collective is a fifty-year-old worker-owned cooperative business located in Berkeley, California. On this week's episode Elena chats with worker-owners and cheese buyers Omri Avraham and Linh Nguyen about the collective's unique operational approach. Some highlights: full-time employees get five and a half weeks vacation each year, everyone makes the same wage and every worker owner has the freedom to pursue creative endeavors within the business and outside of it. Elena...

Duration:00:39:58

Episode 351: Your virtual ticket to the 2018 SF Cheese Fest

9/17/2018
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Elena takes us out to San Francisco for the 4th annual SF Cheese Fest, hosted by the California Artisan Cheese Guild. Meet the folks behind Achadinha Cheese, Folly Cheese Co., Stuyt Dairy Farmstead Cheese and the cracker folk at Rustic Bakery!

Duration:00:29:17

Episode 350: My Mother's Kitchen. Breakfast, Lunch, Dinner and the Meaning of Life

9/10/2018
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Peter Gethers, author, screenwriter, playwright, book editor, and film and television producer (!!), chats with Diane about his new memoir – what Library Journal calls "a great primer on second acts and living (and dying) well."

Duration:00:46:12

Episode 349: Insider’s Guide to Roth Cheese of Monroe, Wisconsin

8/13/2018
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Rob Frie, Director of Operations for Roth Cheese calls in from the heart of America’s Dairyland. Elena and Rob chat about Roth Cheese’s unique cheese selection and their approach to the dairy business. Plus, we learn about Wisconsin’s cheesemaking–and ski destination!–‘Little‘Switzerland’.

Duration:00:32:08

Episode 348: And the winners are...

8/6/2018
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This year the American Cheese Society competition received 1,954 entries! On today's show the competition's Best in Show winners–Jasper Hill Farm and Cows Creamery–will join Diane to talk about their winning cheeses and how they got to where they are today.

Duration:00:35:40

Episode 347: Cheese Power to the People

7/30/2018
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Amid the inspiring energy at this year's American Cheese Society conference, Elena chats with Gordon Edgar of Rainbow Grocery about the store's long-standing worker-owned business model and how it all works IRL.

Duration:00:36:45

Episode 346: Cheesemaking Powerhouse and Agri-Destination: LaClare Farms of Wisconsin

7/23/2018
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Elena chats with Katie Fuhrmann in the studio during a break from Katie's Wisconsin-based cheesemaking. We learn how Katie and her team (many of whom are family members!) have built out their dairy and cheesemaking operations into a full-fledged Agri-tourism destination. Also, Katie reveals the algorithm behind how her family names their cheeses!

Duration:00:32:49

Episode 345: Thirty-five Years of Award-Winning Cheese in cookbook form!

7/16/2018
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Kathleen Shannon Finn, past president of the American Cheese Society, Garde et Jure and Maitre Fromager in the Guilde des Fromagers Confrérie de Saint-Uguzon joins Diane to talk about the cookbook she's launching in celebration of the 35th anniversary of the American Cheese Society Conference this month.

Duration:00:36:35

Episode 344: 2018 Cheesemonger Invitational Winner Eric Schack

7/9/2018
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The Cheesemonger Invitational is an industry must-see at this point! On today's show Elena chats with 2018 winner Eric Schack about his journey to cheese and his triumph at this year's competition.

Duration:00:38:51

Episode 343: A Collective Approach to the Cheese Biz in Spain

7/2/2018
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Clara Diez and Ruben Valbuena of Cultivo chat with Elena about Cultivo, their Neals Yard Dairy-inspired shop in Madrid. Born from an economic need to get their cheeses in front of more customers, we hear how Cultivo is evolving and developing into a full-blown cheese destination and way of life.

Duration:00:33:14

Episode 342: From Cheese to Cocktails to...Records!

6/25/2018
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Tenaya Darlington, wordsmith-of-fromage, joins Diane to chat about her latest penned project: Booze & Vinyl. Her latest book–co-authored with brother André Darlington–prepares readers to shake, stir, and just plain pour your way through some of the best wax ever pressed. Get ready to set the mood for 70 great records from the 1950s through the 2000s, with a Side A and Side B cocktail.

Duration:00:32:39

Episode 341: Disrupting Cheese Retail

6/18/2018
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An in depth look at the how’s and why’s behind the venerable Park Slope Food Coop. Ever wonder how much this trend-bucking store does in sales each week? Listen to find out! Elena chats with Yuri and Britt, who have worked at the coop for a collective 25 years.

Duration:00:35:28

Episode 340: Want to be a Superhero IRL? #SaveTheEmmentaler

6/11/2018
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Joe Salonia and Elena do a tasting on air (hint: the cheese is from Switzerland) and strategize on how to prevent one of the world’s oldest traditions from going extinct.

Duration:00:37:51