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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 323: Book Review: Acid Trip

12/11/2017
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Host of Heritage Radio's The Food Seen, Michael Harlan Turkell, joins Diane Stemple to discuss his book - Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own.

Duration: 00:41:10


Episode 320: Cheese Restaurant Tales

11/13/2017
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Kate Leeder of Aperitivo in Grand Rapids, Michigan and Emily Lindh of Denizen in Brooklyn, NY join host Diane Stemple to discuss cheese restaurant tales.

Duration: 00:35:37


Episode 319: Cheese & Community: Part 1

11/6/2017
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With the support of the Wisconsin Milk Marketing Board, Wisconsin Cheesemakers Association, IPAP and Midwest Refrigerated Services organized a shipment 20,000 pounds of cheese to the hurricane Harvey victims in Texas. They are now organizing another shipment of Wisconsin cheese to go to the Hurricane Irma victims. On today's episode, we welcome back Lisa Hall to speak to Saxon Creamery's participation, and how cheese brings people together.

Duration: 00:24:55


Episode 318: Milk: Values in Action

10/30/2017
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Albert Straus - founder of Northern California's Straus Family Creamery - chats with host Greg Blais about milk, sustainability, community and quality.

Duration: 00:27:20


Episode 315: Bra Cheese: Part 3

10/9/2017
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Host Greg Blais reports live from Bra Cheese. In this episode: Sam Frank, Sara Aducci and Lucy Hoffman.

Duration: 00:32:30


Episode 257: Cheese Art

3/21/2016
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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
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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

3/7/2016
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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
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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

2/22/2016
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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
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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
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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
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Cheese lovers know Culture Magazine – an invaluableprint and online publication that reports on and creates stories for the world...

Duration: 00:35:14


Episode 249: Cheese Archaeology

1/25/2016
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What can archaeology tell us about cheese? Tune in to hear Kelila Jaffe – Food program coordinator and PhD candidate...

Duration: 00:33:41


Episode 248: How to Start a Cheese Shop: Part 2

1/18/2016
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Ever dream of owning your very own cheese shop?On Episode 120 of Cutting the Curd, Diane Stemplespoke to Beth Lewand...

Duration: 00:43:56


Episode 247: Adam Moskowitz: Unplugged

1/11/2016
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Cutting the Curd regular guest, Adam Moskowitz, returns! Tune in to hear Adam and host Greg Blais talk about FDA...

Duration: 00:38:53


Episode 246: Winter Fancy Food 2015

1/4/2016
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Last year, Cutting the Curd producer Emily Acosta brought special coverage of the 2015 Winter Fancy Food Show to the...

Duration: 00:34:38


Episode 245: Drunken Cheese Stories 2015

12/14/2015
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Our holiday special returns: Drunken Cheese Stories! Take a shot or sip some wine, and tune in to hear host...

Duration: 00:45:31


Episode 243: Book Review: The Land of Milk and Uncle Honey

12/7/2015
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Tune in to Diane Stemple’s review of Land of Milk and Uncle Honey: Memories from the Farm of My Youth....

Duration: 00:39:52


Episode 242: Thanks(cheese)giving

11/23/2015
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Great cheese can take a Thanksgiving meal from good to unforgettable. Tune in to hear veteran cheesemongers Sara Adduci of...

Duration: 00:35:05

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