Cutting the Curd-logo

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 341: Disrupting Cheese Retail

6/18/2018
More
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
More
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

Episode 339: Future-proofing American Artisanal Cheese, and Elena nominates Andy Hatch for United States Cheese Czar

6/5/2018
More
Show favorite Andy Hatch regales Elena in studio with tales of a recent sales trip to Australia. And, don't miss the buried lead: Andy sounds the alarm on the potential for a conglomerate-controlled cheese market in the not-too-distant American future. Fear not! We also discuss what those at each link in the supply chain can do to protect innovation and variety in artisan cheese, and the space for family-sized cheesemaking companies like Uplands Cheese Co.

Duration:00:36:54

Episode 338: Book Review: Chèvre, Short Stack Editions, Vol. 33

5/21/2018
More
On today's show Diane interviews Tia Keenan, New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018).

Duration:00:39:05

Episode 337: Cheese Myths of the World: Fact or Fiction?

5/14/2018
More
Self-proclaimed "cheese legend collector" Peter Gross shares some of his curd-related myths with Greg.

Duration:00:33:57

Episode 336: From Dream to...Cheese! Cheese Retailing is Fun with the Women Behind Belle Cheese

5/8/2018
More
Retailing ain't easy, especially in New York City. Agatha and Clair of Belle Cheese chat with us about staying sane and having fun on the eve of the shop’s one-year anniversary in the DeKalb Market.

Duration:00:32:19

Episode 335: What's the Deal with the American Cheese Society's New Certification, the TASTE Test?!

4/16/2018
More
Nora Weiser, Executive Director of the American Cheese Society (ACS) and Bill Stephenson, Chair of the ACS Certification Committee chat about the new sensory evaluation TASTE test debuting at the ACS Conference this summer. From big picture industry impact to how on earth the logistics will work, Elena gets a sneak peek of what’s in store for the inaugural exam takers.

Duration:00:36:19

Episode 334: Our Global Cheese World Today

4/9/2018
More
Carlos Yescas of the Oldways Cheese Coalition loops us in on the budding Russian cheese movement, the David vs. Goliath war being waged in Normandy and how you can be a part of Raw Milk Cheese Appreciation Day!

Duration:00:35:40

Episode 332: Book Review: Feast, True Love In and Out of the Kitchen

3/26/2018
More
Newly published author Hannah Howard joins host Diane Stemple in the studio to talk about her just-released memoir Feast. From hostessing at Picholine to slinging cheese at Fairway, Hannah was already deep in the cheese scene as an undergrad at Columbia University. Her journey navigating NYC's often-brutal restaurant culture while also conquering her own food-related demons is a tale of bravery, passion and a commitment to pursuing what (and who!) you love.

Duration:00:36:38

Episode 331: The Tables Have Turned: Elena Interviews Greg Blais!

3/19/2018
More
This week we go behind the curtain as Elena interviews Greg Blais himself. Greg takes us down his curd path and shares reflections on how the industry has changed over the years.

Duration:00:35:57

Episode 330: Sláinte! Don’t forget About Irish Cheese This St. Patty’s Day

3/12/2018
More
Seamus Sheridan chats with Greg about why nibbling on Irish cheese is the best way to celebrate St. Patty’s Day this year and shares tips on running a family cheese biz.

Duration:00:27:39

Episode 324: Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat

1/29/2018
More
Diane Stemple is on location at the 2018 Fancy Food Show, where she sits down with Jonathan Kaufmann, author of Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat.

Duration:00:41:37

Episode 257: Cheese Art

3/21/2016
More
Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s...

Duration:00:41:29

Episode 256: Major in Dairy Science

3/14/2016
More
Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais...

Duration:00:43:45

Episode 255: Tradition/Transhumance

3/8/2016
More
Alp cheeses are a delicious byproduct of transhumance –the seasonal movement of people with their livestock between fixed summer and...

Duration:00:38:21

Episode 254: Book Review: Wine & Cheese Pairing Swatchbook

2/29/2016
More
Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools. On...

Duration:00:40:21

Episode 253: Succession Planning for Cheesemakers

2/23/2016
More
Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual...

Duration:00:38:46

Episode 252: Current Events in Cheese 2016

2/15/2016
More
Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner...

Duration:00:37:45

Episode 251: Cheese Guilds

2/8/2016
More
The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities,...

Duration:00:34:19

Episode 250: A Chat with Culture Magazine

2/1/2016
More
Cheese lovers know Culture Magazine – an invaluableprint and online publication that reports on and creates stories for the world...

Duration:00:35:14