Podcasts about american cheese society conference

Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts, and behind-the-scenes stories from the conference. Whether you're a cheese enthusiast or a professional in the industry, this episode is packed with rich content that you won't want to miss. Tune in for an in-depth recap of the ACS 2024 and discover what's shaping the future of cheese!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

What were the biggest trends at the 2023 Summer Fancy Food Show? Tanner Food Group president, Specialty Food Association alum, and food industry veteran Ron Tanner joined The Food Institute Podcast to reflect upon the show's biggest winners, emerging trends, and what it takes to have staying power in the food industry. Additionally, he shares how important events like the Summer Fancy Food show have become in a post-pandemic world. More About Ron Tanner: Ron Tanner is president of Tanner Food Group, a specialty food consultancy focused on international trade, industry preparedness and regulatory activities. Ron is a former executive team member of the Specialty Food Association, the leading trade association for the $170 billion specialty food industry. His last role after a 33-year career with the trade group was Vice President, Education, Content and Advocacy. Ron worked for the SFA and its 3,900+ members from 1987 – 2020, helping them understand and succeed in the specialty food business. His responsibilities included education, content, marketing, public relations, industry relations, awards, government relations and philanthropy. Ron is a frequent speaker on the U.S. specialty food market and food trends and has presented at key national and international industry conferences and events, including FoodEx Japan, Anuga, CIBUS, the Fancy Food Shows, the National Grocers Association Show, the American Cheese Society Conference and more. Ron holds a Master of Science degree in Journalism from Columbia University and a Bachelor of Science degree in English and Communications Studies from Oberlin College. Check Out Food Institute's Coverage of SFFS: Day One Livestream Replay: https://www.youtube.com/watch?v=zabRDi14e7Y Day Two Livestream Replay: https://www.youtube.com/watch?v=pXSGxwPpeds Day Three Livestream Replay: https://www.youtube.com/watch?v=qSu09gzmoU0 Top Trends at the Summer Fancy Food Show: https://foodinstitute.com/beverage/top-trends-at-the-fancy-food-show/

The annual American Cheese Society Conference is virtual this year!  The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.  

When we first interviewed Kate Turcotte at the American Cheese Society Conference last summer, she and her husband were preparing to take over cheesemaking operations at Vermont's iconic Orb Weaver Farm. Now, they're up and running as Orb Weaver Creamery and experimenting with new cheeses, so we went back up to Vermont to get an update. Plus, you'll get to hear from our amazing producer, Jordan Heil, on mic for the first time!Don't forget: Collective Creamery subscriptions for Summer 2019 are on sale now! Households in Southeast PA and Spring Lake, NJ can sign up for our summer season of cheese (shipping to surrounding states will return when the weather cools in the fall). Click here for more info.

Today's interview is with an amazing cheesemaker who represents a new era of artisan cheesemaking in Vermont. After several years as Shelburne Farms' head cheesemaker, Kate Turcotte and her husband are taking over the iconic Orb Weaver Farm as founders and longtime cheesemakers Marjorie Susman and Marian Pollack retire from the dairy side of their farming careers. Our crew chatted with Kate at the American Cheese Society Conference in Pittsburgh over the summer about this exciting new phase for Orb Weaver and for her as a cheesemaker.Also, if you're in the Philly area, don't miss Madame Fromage's biennial Cheese Ball in Philadelphia on November 10! Get the details and score your tickets here. This year, proceeds will be donated to support Collective Creamery!And there's still time to sign up for the Collective Creamery fall-winter share, which starts Oct. 18! We'll be selling prorated shares for the next few weeks, too. Cheese up your life with us this season!

Today's interview is with Molly Kroiz, owner and cheesemaker at Georges Mill Farm Artisan Cheese in Virginia! Our crew met Molly through the PASA conference and the Pennsylvania Cheese Guild, and she's one of our favorite badass cheesemaking women! After studying fisheries management, Molly met her husband Sam, and the two of them headed back to his family farm in Lovettsville to raise a sprightly herd of Alpine goats. Today, Molly makes beautiful goats' milk cheeses, raises two little ones and and welcomes their community onto this 250-year-old farm property with activities like barn dances and baby goat feeding sessions in spring. We hope you enjoy this chat we had with her at the American Cheese Society Conference in Pittsburgh over the summer!

During the American Cheese Society Conference in Pittsburgh last month, we sat down with two of our good friend in cheese, the iconic duo of Peter Dixon and Rachel Fritz Schaal, owners and cheesemakers at Vermont's Parish Hill Creamery! They make the most enticing Alpine-style cheeses using grassfed milk from the neighboring Putney School's herd of cows, and they even create all their own cultures using milk from specific herd members. They've even gotten together with a crew of awesome cheesemakers in the Northeast (our very own Sue Miller is one of them) to create Cornerstone, a recipe for a true American original cheese that makers can use to express their own unique terroir from the milk down to the microbes. Listen in to find out how they make it all happen!

Last week, our crew spent five magical days at Cheese Camp — a.k.a the American Cheese Society Conference in Pittsburgh! We made sure to sit down and interview some of our cheesemaking idols, and you'll hear those conversations in future episodes. But first, since we missed last week's drop, we have a special treat: Alex sat down with journalist, author, and podcaster Simran Sethi, who spoke about biodiversity and cheese at the conference! They talk similarities between the cheese and chocolate worlds, food justice in the specialty food space, and about Simran's next project, which examines the relationship between food and identity, starting with cheese. Check out her excellent book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, and give her excellent chocolate podcast, The Slow Melt, a listen!

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. Cutting the Curd is powered by Simplecast.

Join the Collective Creamery cheese dames and their pal Madame Fromage for a preview of what we're excited about at the upcoming American Cheese Society Conference in Pittsburgh, plus a chat with Madame on how to assemble a delicious cheese board of domestic artisan wedges you'll love.Collective Creamery, Valley Milkhouse, Birchrun Hills Farm and Madame Fromage will all be at ACS in less than 2 weeks! Come say hi! Event shoutout info below. Cheese & Beer at Southern Tier (ACS Pittsburgh) info/tickets: https://www.facebook.com/events/216965062280830/Cheese Defects Workshop with Dr. Montse Almena (Sept. 17, 2018 in Exton, PA): https://www.eventbrite.com/e/cheese-defects-workshop-with-dr-montserrat-almena-tickets-47192224213

I've spent a long career working as a health and fitness professional focusing mainly on preventing disease. Eighty percent of chronic diseases are actually preventable, so I spent years learning how to help people make long-term, healthy changes in their lives. The science related to behavior change is complex because each person is different. As an educator, personal trainer, health coach, and writer, I've learned to use a variety of tools to motivate people. In terms of health today, the biggest obstacle is perception, regarding how we view dietary fat. There's a "perceived" belief that dietary fat is unhealthy and a "real" view based on facts.  Since the 1970's we were told (erroneously) that high-fat and high-cholesterol foods were going to kill us. I believed it for almost thirty years! New science tells us otherwise. Books written by NinaTeicholz, Gary Taubes, and David Perlmutter, M.D., have unraveled the mystery concerning fat, cholesterol, and health. They have debunked all of the old beliefs. As a result, their message has released millions of us from fat prison, but oddly enough, forty-seven percent of Americans still follow the low-fat/high-carbohydrate diet. How did they miss the news? My transition from cheese avoider to cheese promoter happened in 2011, when my home-cheesemaking husband announced that he was going to the American Cheese Society Conference in Montreal. He had been making cheese in our kitchen for a few months and wasn't happy with the end product, so he hopped on a plane to learnfrom the experts. When he returned, he would not stop talking about cheese, which didn't interest me in the least. After a day or two, I said with a firm tone, "I can't eat cheese because it's unhealthy." We argued about it for about a week, and finally, he suggested that I dive into the research to see for myself. With a confident voice, I said, "I'll not only research it thoroughly, I'm going to travel across the state to talk to dairy farmers, cheesemakers, and scientists. Then, you'll see that I'm right about this." The Texas Cheese Tour took two years to complete and after interviewing thirty cheese professionals and a few goats, I had to admit to him that he was right about high-quality cheese...it is actually healthy! Now, I'm obsessed and known as The Healthy Cheese Lady. The message is simple: "Eat cheese without guilt!"

If you love cheese and want to learn more about it, you can participate in "Cheese Quizzo" this weekend. In this week's segment of What's Cooking on 1060, KYW Newsradio's Hadas Kuznits chats with organizer, cheese lover and cheese book author Tanaya Darlington (also known in Philadelphia as Madame Fromage) about this fun fundraiser that will help send two women cheesemakers to the annual American Cheese Society Conference later this summer.

Farming is in Inga Witscher’s blood. A fourth generation farmer, Inga talks to host Greg Blais about her passion for sustainable agriculture and her family’s creative solutions for maintaining a viable organic farming business. She is also the host of her own television show – Around the Farm Table. Rachel Perez joins in the studio to give an update on this year’s American Cheese Society Conference, which ran from July 29 – August 1st in Providence, Rhode Island. This program was brought to you by Academie Opus Caseus. “If I do things the way nature intended, there’s a good chance I’ll be able to do that longterm.” [6:13] “We need more small farm cheese makers!” [12:34] —Inga Witscher on Cutting the Curd “It’s important that the FDA comes and reaches out to the cheese community so that we can work on policy that makes sense together.” [33:06] —Rachel Perez on Cutting the Curd

On this episode of Cutting the Curd, host Diane Stemple talks to Debra Dickerson, who has been passionately involved in the cheese world for over two decades. A board member of the American Cheese Society, Debra lays out the necessary details about the organization plus highlights the upcoming ACS Conference before welcoming cheesemonger and author Gordon Edgar to the show to add to the discussion. Tune in as the conversation winds down with an interesting talk on European buyers taking over American cheesemaking companies. This program was brought to you by Academie Opus Caseus. “There is a panel for every interest in the cheese world and I think as the American Cheese Society has evolved and as the conference has evolved, the panels have become more meaty and more engaging and relevant for the future of the industry.” [21:28] —Debra Dickerson on Cutting the Curd

Re-live the 2014 American Cheese Society Conference, held this year in Sacramento, California, on a brand new episode of Cutting the Curd! Hosts Greg Blais and Diane Stemple are joined by Debra Dickerson, co-chair of The Festival of Cheese at the ACS, and Jeremy Stephenson, a cheesemaker who’s Tarentaise Reserve took home best in show at the ACS. Find out what makes the cheese world such a vibrant community and hear some great stories from the big event! This program was brought to you by The Wisconsin Milk Marketing Board. “We wanted only cheese that could be recycled by going to pig farmers. All cheese must be put to good use.” [09:00] “It’s so amazing – every year the cheeses [at ACS] get better and better!” [31:00] –Debra Dickerson on Cutting the Curd

The Daphne Zepos Teaching Award is an annual scholarship awarded to an USA-based cheese professional who uses the funds to travel, learn and further their education on cheese. This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year someone new will go forth to learn about cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Conference and beyond. The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That’s what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment. This week on Cutting the Curd, Anne Saxelby chats with Capital Campaign Adminstrator Rachel Juhl of Essex St. Cheese Co., who talks about her experiences carrying out Daphne’s plans and helping aspiring cheesemakers in the country. This program was sponsored by Academie Opus Caseus.

Cutting the Curd is back from summer vacation, and Anne Saxelby and Sophie Slesinger are reviewing some of the best cheese-focused events of the summer. Hear about the American Cheese Society Conference in Raleigh, North Carolina, and the new Certified Cheese Professional Exam. Learn about some of the best cheeses in-show from all across the country. Also, hear about the upcoming Washington County Cheese Tour in New York, and the Nutmegger Cheese and Wine Festival at Jones Family Farm in Shelton, Connecticut. Later, Anne and Sophie talk with Tressa Eaton, Editor for Tasting Table New York. Hear how Tressa’s varied background in the food world has given her not only experience, but a greater appreciation for food professionals. Hear Tressa talk about some of her favorite foodie events of the summer, and make sure to check out Tasting Table for more updates! This program has been brought to you by Hearst Ranch. “In my currrent work, I’m interviewing farmers, cheesemongers, vintners, chefs, and restauranteurs. Having had all of my experiences [in the food world], I have so much more respect for everyone in the business because I know how hard you have to work.” — Tressa Eaton on Cutting the Curd

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.