Podcasts about artisan cheese

For this episode of the SFT podcast, Max Jones – transhumance guide and traditional foods archivist – visits our CEO, Patrick Holden, on Patrick's farm in Wales.  Alongside his work as a transhumance guide – the practice of moving livestock from one grazing ground to another in accordance with the seasons – Max Jones is also a writer, photographer, educator and founder of Up There The Last, a project which aims to reconnect people with their food and educate them about the traditional food practices of the past, which still exist in some parts of the world today. From rare cheese production in the heights of the Alps, to traditional wild salmon smoking in the republic of Ireland, Max Jones' journey to seek out and learn more about traditional food practices has taken him all over the world and led him to meet the people working hard to preserve these essential practices that are at risk of being left behind and forgotten. In this episode, Max and Patrick talk about the threat to traditional foods including modern technology and health and safety regulations, as well as the presence of an off-the-record 'food counterculture' that exists to protect ancient practices. To find out more about Max, follow him on Instagram, and visit the Up There The Last website and Substack page. You can also read the article that Max wrote for the SFT about the importance of preserving traditional food practices, here: https://sustainablefoodtrust.org/news-views/preserving-the-practices-of-traditional-foods/. To listen to more SFT podcasts, featuring some of the biggest names in regenerative food and farming, head to our main podcast page. And to keep up to date with our news, you can subscribe to our fortnightly newsletter or follow us on Instagram, X, Facebook and Bluesky. This conversation was recorded in August 2024.

Thieves with a nose for fine cheese have pulled off a massive cheddar rip-off in London. Neal's Yard Dairy said a con artist posing as a wholesale distributor for a major French retailer had made off with 22 metric tons (48,488 pounds) of award-winning cheddar worth 300,000 British pounds ($390,000) before the company realized it had been scammed and reported the theft. "The high monetary value of these cheeses likely made them a particular target for the thieves," Neal's Yard Dairy, a distributor, wholesaler, and retailer of British artisanal cheese, said in a statement. Detectives at Scotland Yard and international authorities are searching for the culprits. Nearly 1,000 wheels of cloth-wrapped cheese from three makers have gone missing: Hafod Welsh organic cheddar, Westcombe cheddar, and Pitchfork cheddar. The dairy sells a wedge of Hafod cheddar for 12.90 pounds ($16.70) for 270 grams (9.5 ounces). Tom Calver, a director of Westcombe Dairy, said a lot of work went into making the cheese that was aged 12 to 18 months. "We're devastated," Calver said. "For that to be stolen... it's absolutely terrible." Neal's Yard Dairy has asked international cheesemongers to be on the lookout for the stolen cheese, particularly in 10-kilogram (22-pound) and 24-kilogram (52-pound) blocks. It says it has paid all three cheesemakers in full, in keeping with its ethos of supporting small independent businesses developing the British cheese sector. This article was provided by The Associated Press.

Why social species live longer than their solitary counterparts. Plus, Weird Wednesday has an Artisan Cheese Thief, More Drugs on Pizza, and a potential lawsuit from an elephant? On This Day in History, we look at Intel's Pentium Bug of 1994. More social species live longer | ScienceDaily Artisan cheese seller in a pickle after thieves made off with massive cheddar haul | AP News Pizza inadvertently infused with THC sickens dozens in Wisconsin | AP News Can an elephant sue to leave a zoo? Colorado's top court must now decide | AP News Rare dime bought by Ohio farm family and hidden for decades fetches $500,000 at auction | AP News Mathematician Finds Intel's Pentium Doesn't Compute : Technology: A flaw that the company failed to disclose in June causes errors in complex calculations. - Los Angeles Times (latimes.com) Contact the show - coolstuffcommute@gmail.com Thank you to our sponsors! This episode is brought to you by Incogni. Take your personal data back with Incogni! Use code COOLSTUFF at the link below and get 60% off an annual plan: http://incogni.com/coolstuff Learn more about your ad choices. Visit megaphone.fm/adchoices

AP correspondent Rica Ann Garcia reports on the theft of almost 1,000 wheels of cheese, taken from a famous British artisanal dairy retailer.

In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and brothers Juliano and Bruno Mendes of Vermont Queijos, all of whom are producing award-winning cheeses in Brazil and contributing to international awareness of the country's vibrant cheesemaking community.Photo courtesy of Guillermo White and @sertaobras.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.

Episode 195 Sponsored by: River Road Family Vineyards and Winery   Tom Birdsall, Winemaker and Artisan Cheese Festival Representative In this episode, guest Tom Birdsall provides a fascinating insight into the Sonoma County's Artisan Cheese Festival. Covering the festival's history, educational goals, and the wide array of events and tours offered. Additionally, Tom talks about his winery, Black Kite Cellars, and its recent expansion in Freestone. Fast Five: Craig Colagrossi's Pasta Carbonara Ingredients:  Pasta (of course!) he prefers fettuccini or tagliatelle, but you can always use spaghetti A couple of Egg yolks  Finely Grated Parmagiano and Pecornio cheeses  Guanciale- cut into small strips or cubed Instructions:  Boil water for Pasta, put a little salt and olive oil in there.  Get a skillet going, high heat, get the guanciale in there and let it brown In a bowl, put the egg yolks and the finely grated parmagiano and pecorino - mix together until creamy When the noodles are done, strain and put back in the pot. Slowly add the yolks and cheese - Add Salt and Pepper to taste Pairs excellently with Colagrossi Sangiovese :)    Links: https://artisancheesefestival.com/tickets/ https://blackkitecellars.com/  https://www.wineroad.com/events/barrel-tasting-weekends/ https://www.colagrossiwines.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

International experts claim camembert and brie could be on the verge of extinction due to a shortage of the mould the cheeses are made from. The mould, that clones itself appears to running out of gas, losing its ability to reproduce . Quelle horreur! Simon Berry, the boss of artisan cheese makers Whitestone, speaks to Lisa Owen. [embed] https://players.brightcove.net/6093072280001/default_default/index.html?videoId=6346387206112

Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible. We'll also kick off 2024 with a sneak peek into the exciting world of cheese events. Plus, join me as I draw surprising parallels between Champagne and Scrubbing Bubbles toilet cleaner—trust me, it's intriguing! And for the true cheese connoisseurs, I delve into detailed tasting notes for both stars of the show. Get ready to embark on a flavorful journey that will leave your taste buds tingling and your curiosity piqued. Sound effects by Pixabay.Featured cheese:Uplands Cheese | Rush Creek ReserveNettle Meadow | Fromage Blanc, Honey LavenderFeatured events:Fonduel | Cheesemonger InvitationalJanuary 18 - New York, NYFancy Food Show | SFAJanuary 21-23 | Las Vegas, NVCertificate Program in Cheese Studies | Boston Universitystarts January 24 - Boston, MAThe B's Cheese DIY Charcuterie Board classesselect dates in Februrary - NJCheese + Dairy Products Show | Salon du FromageFebruary 25-27 | Paris, FranceArtisan Cheese Festival | CA Cheese GuildMarch 22-24 | Sonoma County, CAFollow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

“Cheese-making is kind of like farming. There are many different ways to do it well and do it right.” The holiday season is here, and can you imagine having to fill a bunch of orders from last-minute customers looking for the perfect gift? For Pennsylvania dairy farmers in the artisan cheese business, that's exactly what this time of year can look like. In this episode of Cow-Side Conversations, Sue Miller of Birchrun Hills Farm in Chester County shares how her family is adding value to their small dairy farm (54 acres and 70 cows) with artisan cheese. Sue describes how they manage their herd to produce high-quality milk with an ideal ratio between fat and protein, some of the skills that are critical to her role as a cheesemaker, how they work as a family 7 days a week, and the community and growth opportunities that are forming through the resurgence of artisan cheese across the state. 

Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor. We'll dive into its washed rind goodness and uncover the secrets behind its delectable, unforgettable taste.But wait, there's more! We'll then whisk your taste buds away to the Finger Lakes region in New York to savor Sunset View Creamery's BelPaese, an Italian snacking cheese that's sure to make your palate dance, especially if you are fond of both Swiss and Parmesan cheeses. From its origins to its distinct character, we'll delve into what makes this cheese a must-have for your after-dinner able.Join us for a lively and cheese-filled discussion that's packed with wit, wisdom, and a whole lot of flavor. Whether you're a cheese connoisseur or just beginning your cheesy adventures, this episode is for you.Sound effects by Pixabay Featured cheese:Cowgirl Creamery Red HawkSunset View BelPaeseCheese events: The B's Cheese Cheese Tasting/DIY Charcuterie Board classThe Barnyard Collective presents Best Practices: Salesmanship, Storytelling & ServiceCheeseSexDeath Cheese Church - last of 2023!Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties: 6-months aged, 2-years aged, and a clothbound style.In this episode, the focus is not just on savoring these fine cheddars but also on exploring unconventional pairings. One unexpected twist they delve into is pairing the cheddars with Vermont's beloved maple syrup - also from Shelburne Farms! The surprising harmony between the tangy, citric cheddars and the sweet, golden maple syrup is a true pairing revelation.Discover the chracteristics of each cheese's flavor profile, the craftsmanship behind their creation, and the art of pairing them with delightful companions. Whether you're a seasoned cheese connoisseur or a novice looking to expand your palate, we can all agree that a little cheddar makes everything better.Featured Shelburne Farms' cheeses:6-month cheddar: mild, creamy crowd pleaser2-year cheddar: citric, strong & sweetClothbound cheddar: nutty, meaty, crumblyCheese Events:10/4: Mezcal & Cheese pairing hosted by Julia Gross (@cheesemongeratlarge) at Yolanda Mezcalria with Miss Agave in Miami, FL10/5: The B's Cheese (Summit, NJ) - Cheese tasting & BYOB charcuterie board making class10/7: Little Falls Cheese Festival (Little Falls, NY)10/8: Meeting of the NY Cheese Council in the Little Falls area10/8: Life. Love. Cheese. at Idle Hands Tap Room (Malden, MA) - Raclette Pop Up (ft. Jasper Hill Whitney) 10/13: East Side Cheese (Providence, RI) - Taste of Switzerland class, their first class!10/14: Virtual - Saving Real Organic, hosted by Real Organic & Church Town Dairy

Named after and guided by her parents, Jerry and Linda, Alise Sjostrom's Jer-Lindy Farms produces award-winning cheeses.  A graduate of the University of Minnesota and Vermont Institue for Artisan Cheese, Sjostrom is quick to point out the biggest misconception about her line of work - that being lactose intolerant means you can't enjoy the fruits of her labor. “Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt,” says Sjostrom.  “Most contain less than 2g per one ounce serving, which is far less than the 12-13g found in a one cup serving of milk.” Crediting the lessons she's learned along the way from others in the cheese industry and her team of owners and employees, Sjostrom not only produces cheese with her team at Redhead Creamery, but the business is also making it foray into the spirits industry.  Listen in to find out which by-product of the cheese-making process is making its way into cocktails. To learn more about Sjostrom or to order Cheese, visit www.redheadcreamery.com. Find her on Facebook and Instagram.     

Another episode, another breakdown of 2 artisanal cheeses. Like episode 3, they seem different on the surface, but Brittany soon learns just how similar they ae.Before we dive into the Cato Corners Farm Womanchego + the Valley Shepherd Creamery Senora, Brittany discusses some devastating recent cheese news around the world. But, on a more positive note, it seems late August is the time for summer events and shares a plethora of cheese-focused events to check out across the USA + 1 in England! A little cheddar makes everything better. As usual, Brittany walks us through her sensory evaluation of both cows milk cheeses, takes us on a deep dive behind both farms that produce these cheeses and shares not only how she would cut the cheese (

Curd is the Word Episode 3: Murray's Cave Aged Hudson Flower + Ovelha AmanteigadoIn the third episode, Brittany is back at it again - chatting about more artisanal cheese. She also touches upon how you can help support Vermont farms and farmers after the recent devastating flood. After that, back to business with 2 new cheeses this week: the Murray's Cave Aged Reserve Hudson Flower (hint: Old Chatham Creamery is involved!), aged near her in Queens, NYC and the first international cheese of the show, Ovelha Amanteigado.  Brittany walks us through the sights, smells,  tastes, and pairing options of each gourmet cheese as well as a a number of fun facts related to these raw sheep's milk cheeses, such as the Murray's and Kroeger union, a manmade watering hole inside of a lake in Portugal, and more! These 2 cheeses have different characteristics, but as you'll find out, share a lot in common.Click here for the Comte flavor wheel-Cheese events [3:03]-Murray's Cave Aged Reserve Hudson Flower [8:22]: herbal, buttery, earthyLearn more and buy it here-Ovelha Amanteigado [21:26]: tangy, milky, bright Learn more and buy it hereFollow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Curd is the Word Episode 2: Tulip Tree Creamery  Hops + Goat Rodeo Bamboozle In this second episode, join Brittany as chats about her recent experience at the 2023 Cheesemonger Invitational and her favorite cheeses she was able to try. Lots of surprised there! After that, back to business with 2 new cheeses this week: the Hops cheese from Tulip Tree Creamery near Indianapolis and the half-stinky Bamboozle from Goat Rodeo near Pittsburgh, PA. Brittany walks us through the sights, smells,  tastes, and pairing options of each cheese as well as a brief history of the creameries. These 2 cheeses have different characteristics, but they would be great with a sweeter bloomy rind cheese on a board together. Click here for the Comte flavor wheel-Thoughts from the Cheesemonger Invitational [1:17]-Tulip Tree Hops [9:33]: grassy, citrus, nuttyLearn more and buy it here-Goat Rodeo Bamboozle [16:04]: barnyard, meaty, bright Learn more and buy it here-Cheese events [6:33]That Cheese Class at Pine + Polk: July 16Colby Cheese Days: July 14-17American Cheese Society conference: July 18-23XMarket Vegan Wine and Cheese: July 22The Cheese Lady Gouda Tasting at Wit Cellars: July 22Albuquerque Mac & Cheese Festival: August 5Vermont Cheesemaker's Festival: August 13Madison Cheese Curd Festival: August 13Follow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

My guest, Angel King, is an artisan cheese manufacturer. Her background in small business management, entrepreneurship and human resources has equipped her to manage Blue Jacket Dairy's operation.  As the current President of the Ohio Cheese Guild, she works with member cheesemakers and retailers to promote Ohio cheese all over the state.Blue Jacket Dairy is a family-owned Ohio creamery transforming Grade-A milk into fresh and aged cheese.The Kings are continuing to build on the foundation laid for them by past generations. And by extending their family farm operation to include cheese production in 2008, they took a major step toward sustaining Ohio's agricultural economy and promoting farming as a way of life for future generations. http://www.bluejacketdairy.com/http://www.yourlotandparcel.org

We're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recognized by the new world chapter of the Guilde Internationale des Fromagers for her work in the cheese industry. For decades, Diane promoted artisanal cheese makers form the US and abroad, first as a monger, then in sales, then as a brand ambassador, and of course as a co host of this podcast.Diane's niche was interviewing authors about their cheese-centric books. She stepped away from CTC about a year ago, and we want to take this opportunity to honor her as well, by throwing it way back to 2010 when she was a guest of Anne Saxelby on episode 10 of CTC. Their conversation recaps the decade in cheese (2000-2010), which was a big one for artisanal cheese. Diane and Anne held each other in high esteem, and were good friends who shared a passion for cheese. We really hope you enjoy this time capsule, and that you enjoy hearing Anne and Diane's voices!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.

Mark Zimmerman, Founder of Revittle, spent a career in tech. After an exciting run with a Silicon Valley technology company and extensive time in Europe, Mark became enchanted with the foods in northern Italy, France, and Switzerland. During his travels, he realized the majority of Americans were settling for substandard cheese. While cheese was on every menu and in every grocery store, good cheese made the traditional European way was very hard to come by. Mark began a friendship with a local cheesemaker in rural Pennsylvania who convinced him that the cheese his heart yearned for could be created on u.s. soil. Revittle was born. Their mission is to reconnect all Americans with the taste, joy, and health benefits of all-natural cheese made the way it should be. On today's episode, Mark shares more about cheese from good for you convenience, why grass-fed, and how small suppliers approach the growing marketplace and compete. If you enjoy Shelf Confidence, please subscribe and share. Thanks for listening!

Bronwen Percival is the cheese buyer for Neal's Yard Dairy in London. In addition to working with cheesemakers and the company's maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community. In 2012, she instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months in the Dutton Lab at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. Along with Dr. Benjamin Wolfe, she co-founded the website MicrobialFoods.org, a scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods. She is the co-author, with her husband Francis, of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (UC Press, 2017). On this episode, Bronwen joins host Mitchell Davis and discusses cheese as a cultural artifact; coming to grips with the environment, sustainability and changing diets; and the importance of asking awkward questions.  Follow Bronwen on Instagram: @bronwenpercival. For more of Bronwen's work and cheese, visit:  https://scienceofartisancheese.com/, https://microbialfoods.org/,  https://www.londongastronomyseminars.com/, and https://www.nealsyarddairy.co.uk/

A new report just published by the Migration Advisory Committee has highlighted agricultural workers as being severely vulnerable to exploitation. The M.A.C. also says immigrant workers with little or no English are more likely to be exploited and this is why it advised the government to include an English language requirement in its visas for butchery workers last year. 800 visas were granted to help ease a bottleneck of pigs being processed, because of a shortage of workers. The report also details how Brexit and Covid have both had an impact on the availability of labour, from home and abroad. We ask committee chair Professor Brian Bell whether safeguards, such as the Gangmasters Licensing Authority are working well enough to protect vulnerable workers. We also ask the NFU for their response and ask what they make of plans to pilot a rural visa, to help stop depopulation in more remote communities. A cheesemaker in one of the most remote parts of England has been celebrating the seal of approval after winning gold at the World Cheese Awards. Doddington Dairy, in the Glendale Valley in Northumberland has had a turbulent 12 months. This time last year, they lost power for 11 days following Storm Arwen, and when the back-up generator broke down, the owner had to drive miles overnight to get a replacement, so they could milk the cows. However, owner, Neil Maxwell, says getting the seal of approval from experts is priceless for a small cheesemaker. Presenter = Anna Hill Producer = Rebecca Rooney

Hope you enjoy the show ! DON'T FORGET TO LIKE AND SUBSCRIBE ! Mazaraat Artisan Cheese https://www.instagram.com/mazaraatartisancheese/ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson #RAYJANSONRADIOPODCAST #podcast #kulinerindonesia #inspiring #248 #ptjaddiinternational #youtuber #youtubeshorts #trending

Tutu's Artisan Cheese is the only artisanal cheese-making establishment in Bangladesh. Tutu Saadullah personally makes hard and soft cheeses from fresh milk. He follows the traditional European cheese-making process.  It was a pleasure to talk to him today about his cheese-making passion.ASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don't expect an instant reply.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

In the first segment, Steve Garner and Chef John Ash talk with Coinneach Macleod, author of the book The Hebridean Baker-Recipes and Wee Stories from the Scottish Islands. In the second half of the show, Steve and John talk with Judy Groverman Walker, event organizer for the California Artisan Cheese Festival which returns after a two-year hiatus. The event is back at the Sonoma County Fairgrounds on Saturday, May 7th, Tickets are available at artisancheesefestival.com

The long awaited Wine & Cheese Fest is back on this weekend (26,27 Feb) and organizer Sotir Stojcevski says the event is set to host thousands of eager visitors, ready to taste this year's artisan wine and cheese offerings at the Timber Yard in Port Melbourne. Stojcevski, who's been running one of Melbourne's most popular festivals for almost a decade, says producers and public alike, are looking forward to a fantastic weekend. - Социјалниот живот ќе заживее уште еднаш кога викендов, долгоочекуваниот Wine & Cheese Fest, во организација на македонецот Сотир Стојчевски, ќе биде домаќин на повеќе илјади посетители на овогодишната манифестација на вино и сирење во The Timber Yard во Порт Мелбурн. Организаторот Стојчевски, кој веќе девет години води еден од најпопуларните фестивали во Мелбурн, вели производителите и јавноста очекуваат фантастичен викенд. 

Flavour finds out about the fall and rise of British artisanal cheeses, and the role of the supermarkets, Suzannah Watson of Meadows explains; we hear about the upcoming Cambridge Chocolate Festival; Alex Rushmer on his forthcoming Darwin College lecture; and what you need to know about bread making.

On today's episode Aarón and Zarela welcome Carlos Yescas to talk all about Mexican cheese. Carlos is the founder of Lactography and LACTEO Network, and an incredibly knowledgable global cheese advocate. He is also a fellow HRN Host, on the show Cutting the Curd  (Apple Podcasts | Stitcher | Spotify | RSS). Carlos guides us all through the dairy making process, moving from milk to crema to requeson to cuajada to panela and more. At every point in the cheesemaking process his primary concern is quality and he teaches that consumers can make a positive impact by demanding higher quality dairy products. This is a master class on Mexican cheese!Photo by Vladimir PudovkinFor more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

My guest on this week's podcast is Brian Keyser, owner of Casellula, a cheese and wine focused restaurant in Hell's Kitchen neighborhood of Manhattan.   Brian is a veteran of both the restaurant industry and the artisan cheese world, and I hope you enjoy and learn from hearing his story. You can visit Casellula at west 52nd street and 9th avenue.  It's a wonderful place to meet a friend, go alone for a glass of wine and a cheese plate, or catch a pre or post theater meal.  www.casellula.com This episode is dedicate to Anne Saxelby, a woman I greatly admired and was honred to have worked for and learned from.   Anne passed away unexpectedly on October 9, 2021,  Anne was an incredible human being, mother, friend, entrepreneur and the woman behind Saxelby Cheese.  Her friends and family have created the Anne Saxelby Legacy Fund in her honor, which provides training opportunities to financially distressed teenagers and young adults.  Funds raised will allow youth to apprentice in sustainable systems and agriculture, domestically and abroad, the way Anne did. and enable youth participants to return home and have the same impact on their communities that Anne had in hers.You can make a donation at:  slowfoodusa.org/saxelby   

OUR FAMILY'S RAW-MILK ARTISAN CHEESE SHOPPE MARKETMy guest today is Erica Veldhuizen of Veldy's Artisan Cheese & Wine. Veldy's is located on Route 66 across the street from 918 Coffee. Veldy's offers its cheese shoppe market, its charcuterie boards, and catering. WHAT WE DISCUSSErica and I discuss her early life growing up in small-town Dublin, Tx. She shares about her first date with the shy farm boy that would later become her husband Jared. She talks about Jared's family farm, the Veldhuizen farm. She shares about their journey of getting married and coming to Tulsa together. We hear about the tragic news of Jared's cancer diagnosis and his determination to press on with the vision for their cheese business. Erica talks about the difficulties of the beginning days of the business while also dealing with Jared's chemo, and raising their little girl. She shares about losing Jared on December 18th, 2020. She mentions her appreciation for the support from the local community and the important lessons that she has learned about mental health. At the end, she shares about the necessary pivot that Veldy's is making this year called "the Big Switch."www.veldystulsa.comwww.instagram.com/veldystulsa/#thisistulsa #tulsa #tulsaok #tulsapodcast #tulsabusiness #keepitlocal #travelok #tulsatalks #918 #keeptulsacreative #tulsalove #podcastSupport the show (https://www.buymeacoffee.com/thisistulsa)

Acre Gold: https://lddy.no/yq13 Buy BIG MAN GEAR: http://www.bigmangear.com Power House Drones: https://www.PowerhouseDrones.com/ Join this exclusive club: https://www.patreon.com/MarketExplainer --- Working from home has led some workers to have more than one full time job, and they actually love it: https://www.wsj.com/articles/these-people-who-work-from-home-have-a-secret-they-have-two-jobs-11628866529 Founded in 2003, Palantir has never turned a profit. Last year, it went public. Now it has $50M in gold bricks: https://nypost.com/2021/08/18/palantir-buys-50m-worth-of-gold-bars-to-counter-black-swan-event/ Reddit does something that oddly might work: https://www.theverge.com/2021/8/13/22623724/reddit-titktok-video-feed-ios-app EXTREME TO THE MAX: https://www.cnbc.com/2021/08/10/pepsico-and-boston-beer-to-create-alcoholic-mountain-dew-drink.html --- Want to see cherubic faces? Subscribe here: https://www.youtube.com/channel/UCLOwdGY5vjd6tBp62y6of6A --- https://www.twitter.com/MarketExplainer https://www.facebook.com/MarketExplainer https://www.linkedin.com/company/MarketExplainer

Erica Veldhuizen of Veldy's is here to tell us the story of one of the best places to stop along route 66. Erica and her husband moved to Tulsa in 2013 and decided to bring the artisan cheese to Tulsa. The family is already into the business of making cheese and they are really hands on in doing it so they know from what the cow is eating, when they are being milked and how long the milk has been aged until they are brought into your table. The business all started when they started to build their own family and career and decided on the concept which is now Veldy's. Luckily their landlord saw their vision and supported them as young entrepreneurs. They signed the lease at October 2019 but then 2 mos later found out that his husband has cancer and then 2 mos later covid started. They had a rough and difficult situation to face but they conquered it by simply pushing forward, continuing in chasing their dream and not letting the circumstances stop them The business now is focusing on catering and events but you can still buy their cheese. They are just utilizing the beauty of the building and the artistic side of Erica and come together to better serve the customers. For events such as weddings, baby showers, bridal showers, etc you can contact them through their tel no. 918 574 5881 or visit their website www.veldystulsa.com for more informations. To schedule a FREE real estate specialists consultation please contact Darryl Baskin of Baskin Real Estate Specialists powered by eXp Realty. DARRYL BASKIN Baskin Real Estate Specialists, eXp Realty Email: info@darrylbaskin.com Tel: 918 258 2600 Tel: 918 740 0077 Thinking of Selling? Get your FREE Home Valuation complete with local comparables instantly. https://www.homeguidetulsa.com/sell.php Looking to Purchase? Search thousands of current listings directly from our local MLS. https://www.homeguidetulsa.com/index.php?advanced=1&display=&custombox=&types[]=1&beds=0&baths=0&min=0&max=100000000&rtype=map#rslac

One of the best parts of going somewhere new is tasting something new, so what if you could be culinarily transported to the likes of Germany, Norway, and even Indonesia through the wonderful world of cheese? Dexter Lim, co-founder of D’Artisan Cheese, discusses his leap into entrepreneurship from property investment, the wide and kooky variety of products he offers, and what sets his cheese apart from the grocery store staples.

Leap Farm dairy system:Once a day milking (in the mornings)All kids kept with their mothers throughout the season (during the day)The mothers and kids are drafted apart in the evening, with all of them shedded at night on a composting hay floor (deep litter system) that provides heat (like an electric blanket)Kids are given a small amount of milk every morning (with a cuddle) for the first 6 weeks of lifeKids naturally wean from their mothers over the course of the seasonThe males and the females who lines aren't desirable for the milking herd are turned off the paddock when they reach a reasonable size and are sold for meatMilking (and cheese making) is seasonal - in late autumn/early winter, milking ceases for the season, and both the farmers and the girls get a 3 month breakAnd so the cycle begins.Questions and comments can be sent to Kate at thecuriousfarmer@gmail.com, or contact her through Instagram or Facebook @leapfarm

There are not many things that everyone (other than Big Bang's Leonard) can get behind, but a visit to the Creamery is one of them.  For us, that was Face Rock Creamery in Bandon, Oregon.  Beautiful green pastures, cranberry bogs along the roadside, the fog drifting through the trees, the smell of the salt air off the ocean…And dairy products.Brad Sinko, Head Cheese Maker at Face Rock, put his OSU Microbiology degree (and previous brewing experience) to great use to mix flavors and ideas, and came up with new mixes to stir the cheese lovers in all of us.  He knows his stuff, and has put a truly individual stamp on the products he makes.  And the American Cheese Society agrees, because he has won more than a few national first-place awards already.We came for the Face-2-Face sheep-and-cow cheddar, but stayed for the cheese curds.  And the Porter wedge.  And the blue, and cloth-wrapped, and...every other cheese and delicious charcuterie item you might think of.  They're really good at cheddars, but don't stop there, so it was really difficult, okay?  Just the cheddars included Peppercorn, Horseradish, Vampire Slayer garlic, Cranberry Walnut, Applewood Smoked…We can go on and on, but needless to say we ate like cheeseboard aficionados for two days after our visit.  And then it was all gone (sob).We'll be back again for the locally-produced cranberry ice cream.  We'll have to do another interview and podcast then, and will report back.  The things we do for our listeners…Links:https://facerockcreamery.com/https://www.linkedin.com/in/brad-sinko-53b73965https://facerockcreamery.com/collections/cheddarhttps://www.facebook.com/langloiscreamery/Support the show (https://www.patreon.com/agriCulturePodcast)

Join me as I chat to Rory Mellis, Director of IJ Mellis Cheese the home of Scottish Farmhouse and Artisan Cheese.  We taste cheese and Whisky in preparation for Burn's Night and talk about the future of Scottish cheese.

One of the things people in rural areas talk a lot about is entrepreneurship and building a successful business. On this episode, our president and CEO Julie Tesch will be talking with Lucas and Alise Sjostrum, the owners of Redhead Creamery in Brooten, Minnesota, about their dream of cheese, how they got started in cheesemaking, how they’re navigating the Covid-19 shutdown and why just because Wisconsin makes a lot of cheese doesn’t mean they necessarily know cheese.  The post Ep 6: Alise and Lucas Sjostrom - Artisan cheese in the center of everywhere first appeared on Center for Rural Policy and Development.

On this week's Special Sauce we're once again talking about selling cheese during the pandemic with cheesemonger Anne Saxelby of Saxelby Cheesemongers and cheesemaker Sheila Flanagan of Nettle Meadow Farm and Artisan Cheese. Without a hint of self-pity, Anne and Sheila talk about the nimbleness and the optimism required to keep their businesses going. You can support both Saxelby and Flanagan by buying cheese directly from their websites, you won't be disappointed. After our inspiring cheese talk, we once again stay on the dairy theme when Kenji Lopez-Alt answers a Serious Eater's question about the differences between American and European butter. -- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/2020/07/special-sauce-anne-saxelby-sheila-flanagan-cheese-2.html

Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Anyway, back into the episodes which will be weekly from now onwards. Download podcast episode here Cheese news Family business feeds Australia cheese to save an iconic industry This week's Listener questions are from the following curd nerds; Adam asked if you can add Penicillium Candidum to the salt when salting the cheeseJohn wanted to know if it is okay for the curds to have 1/2" (1.25 cm) of whey on top after coagulation.Miguel would like the link for the cheese drying mats that I used in some of my videos.Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.Sandi wants a cheese fridge but doesn't know how to set it up and how to adjust big batches of milk to smaller wheels, andSoren was interested in adding rum or whiskey to his cheese. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon. SPONSORED BY… This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

We're back into home cheese-making! We've worked our way through a process, beginning with some very simple cheeses, and gradually progressing to more complex cheeses. Parmesan is still considered an "intermediate" level cheese, but does have some very particular requirements to get it to turn out right.

This week on How on Earth, we speak with Professor Catherine Donnelly, of the University of Vermont, about her book, Ending the War on Artisan Cheese. She exposes the efforts of the corporate dairy industry, in conjunction with the FDA, to limit the use of raw milk in making artisanal cheese, despite a long track record of safety in artisans cheese. in this fascinating book, she discusses the art of cheese making, and the self-imposed guidelines that make using raw milk in the artisanal process safe. Hosts:Beth Bennett & Angele Sjong Producer:Beth Bennett Engineer:Maeve Conran Executive Producer: Joel Parker Listen to the Show:

Dive into the Denton craft beer scene on "Free Beer Friday!" Tonight Ben Esely of The Bearded Monk and The Beerded Lady are on location at Ten : One Artisan Cheese with Justin Bonard.*We apologize for the rough audio this week, we'll be back in the studio next Friday!

Dive into the Denton craft beer scene on "Free Beer Friday!" Tonight Ben Esely of The Bearded Monk and The Beerded Lady are on location at Ten : One Artisan Cheese with Justin Bonard.*We apologize for the rough audio this week, we'll be back in the studio next Friday!

Serious discussion of the various ways the FDA has threatened attack on Artisan cheese, and then backed down when there was no scientific proof of their position. Dr. Donnelly is expert in food borne pathogens and has so much to offer in this fight for artisan cheese.Cutting the Curd is powered by Simplecast.  

Sam Payne from BYUradio's The Apple Seed shares a tale. Professor Frank T. McAndrew explains why some people have coulrophobia, the fear of clowns. Historian Pamela D. Toler retells stories of less well-known women warriors throughout history. Professor Paul Kindstedt tells the long history of cheese. Hayden Welsh of the Beehive Cheese Company talks artisan cheese.

Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff. Undaunted by the learning curve, Rachel is committed to changing how cheese is thought of—and handled—in the restaurant kitchen. Cutting the Curd is powered by Simplecast.

In this episode I’m joined by Sarah Hoffman of Green Dirt Farm in Missouri, where she raises sheep on pasture, milks them and turns their milk into award-winning cheese. We discuss Sarah’s journey to farm life and how her desire to raise children in that setting led her and her husband to make some courageous career choices.

DrDebzz Opening ShpielWhich do you value more: kindness or chemistry? Instead of asking your child how they did on their math test, ask them if they got a chance to be kind to someone at school. Similarly, find out whether those close to you had the opportunity to perform a random act of kindness during their day. Whom did they smile at? How were they helpful? Did they get to brighten or lighten anyone's load?Kindness also means seeking help from trusted confidantes, bequeathing them the honor and dignity of being your eyes when you can't see, your ears when you can't hear, your voice when you can't speak. Welcome to the "we" world! It takes a village!Guest CallerMike has the holiday blues, since he's separated from his wife and daughters for the first time.  He wants to be the best parent he can be, without worrying about his wife's reactions and neglecting his own needs and desires.  Write In QuestionDamon in Miami has a boss who treats him like trash, only points out what's wrong with his work, and never compliments him.  When Damon leaves the office, he feels like a failure, making it hard to keep showing up.  Weekly WOW (Words of Wisdom)"If you concentrate on what you have, you'll always have more. If you concentrate on what you don't have, you'll never have enough." - Lewis Howes "When we focus on our gratitude, the tide of disappointment goes out and the tide of love rushes in."  - Kristin ArmstrongConfidence Boosters/Esteem BuildersMy inner world is beautiful, nurturing, and life affirming.  I acknowledge my interconnectedness with all things.  My inner landscape changes my outward experience. I recognize my unique preciousness and elevate my self-esteem.  I become my own cheerleader.  I appreciate and cherish myself with a giant hug, this day and every day. Featured ArtistSuperb singer, Lisa Steele, performs her unique version of the classic Mancini/Mercer tune, "Moon River," with maestros: Karen Hammack, piano; Peter Buck, drums; Chris Colangelo, bass; and Andrew Synowiec, guitar.Lisa reveals the meaning of music in her life, advice for aspiring artists, what she believes is the key to finding and keeping love, and much much more.Catch her LIVE on December 1st from 7:30-9pm at Artisan Cheese and Wine in Studio City with fellow jazz vocalist Phillip de Leon, Karen Hammack on keys, and Chris Conner on bass. No Cover, $20 Food/Drink minimum. They have a delicious new menu especially for Saturday Night! Seating is limited! Please RSVP at 818.505.0207DrDebzz Call-in Advice Talk Show "Sleepless in Studio City" Airs Nightly Sun-Fri 9pm PT / midnight ET with new episodes Sat 9pm & midnight PT / midnight & 3am ET at AmericanHeartsRadio.com.Celebrated columnist, lauded life coach, skilled family mediator, DrDebzz offers heartfelt help, inspiration, positivity,a nurturing spirit, and transformative tools.DrDebzz has been deemed “The new relationship GURU…a West Coast Dr. Laura and East Coast Carrie Bradshaw!” Fans describe her as a “soulful gifted fun impressive” radio personality; with a “captive confident soothing melodious and simply lovely voice;” an “alluring way of telling her-story;” so"spiritually alive and giving LOVE to humanity.”Phone Life Coaching Sessions are available 24/7. Set up a Complimentary Consultation at 818-753-8898;allthatdezz.webs.com; or sleeplessinstudiocity@gmail.comListen now on iTunes!

Sue Conley (Cowgirl Creamery) and Mary Keehn (Cypress Grove Creamery) join the podcast to share their experiences as founders of two of the most beloved businesses in California's 2nd District.

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!

Cheese is a strange thing. It can be stringy, stinky soft or solid. Cheese can give you nightmares. In this episode I sit down with Adam Blanchard from 5 Brothers Artisan Cheese. Adam started making cheese in his kitchen 7 years ago and now he has moved into a larger processing facility, where he can hardly keep up with demand. Check out this Newfoundland success story and be inspired to follow your dreams and eat some cheese. 

We continue with our interview with Vanessa Chang, ACS Certified Cheese Professional, and she tells us her guidelines for choosing a cheese if you are new to the world of artisan cheeses. She also gives us a taste of producers and agers that she is excited about and shares some of the cheese combinations you can try at your next party. Sharon also talks about a camping French Press coffee maker and Winter tells us all about capers and caper berries. Let's taco 'bout it! Hosts: Sharon Titus and Winter Redd. Sound engineer and editor: Lee Redd.

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. Cutting the Curd is powered by Simplecast

Dairy has been a food source for thousands of years, so why is it now we see so many people going off it for health reasons? In the first episode of our mini series ‘paddock to plate' on The Nourished Wrap Podcast, Katie & Jess interview special guest Alessandro Matto, an Italian artisan cheese maker based in Brisbane. Alessandro has dedicated his life to bringing the authentic taste of Italian cheese to Australia. His methods are deeply rooted in the traditional process of cheese making. He grew up in Italy & believes the quality of his product comes back to the quality of the milk he uses and the 'handmade' approach to manufacturing he still follows.. Alessandro is a wealth of knowledge regarding the processing and handling of dairy in this day & age, with a science background to back it up. We uncover a lot of insight into how & why dairy isn't really dairy anymore, the processing of milk from farm to table, the effects of homogenization & pasteurization as well as some delicious foodie inspo for all you cheese lovers. Foodies out there, you will love learning about the history of milk/cheese and the culture of Italy & for the not so foodie, you will gain so much knowledge into dairy as a whole - Katie & Jess certainly did! And not to mention that Italian accent, this one is definitely worth a listen! For more information on Alessandro and to read about his delicious produce find him here /www.casamotta.com.au/ and follow him on Instagram @casamotta.

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Imagine building a brand new artisan cheese factory. You’ve made your very first batch of cheese, and just days later, opened a shiny new retail store. It’s the beginning of a busy tourist season in Door County, Wisconsin. Customers are flowing in, eager to see a state-of-the art factory, cheese market, restaurant and wine counter. You’ve got cases filled with nearly a hundred different cheeses, charcuterie from around the world, and specialty food items for sale. But everyone wants one thing: to taste and buy your cheese. The problem? None of it will be ready for months. That's the situation Master Cheesemaker Mike Brennenstuhl, owner of Door Artisan Cheese Company, found himself in this spring. After building a brand new, 18,000 square-foot facility in Egg Harbor, Wisconsin, that includes a retail market selling more than 100 different varieties of cheese, a wine counter with 150 different wines from around the world, and a fine-dining restaurant serving small plates and full entrees, the one thing Mike Brennenstuhl could not offer was his own cheese. It just wasn't ready yet. "It was brutal in the beginning," Mike says. "We did good sales from day one, but how do you explain to people who come in that you don't have any of your own cheese ready yet? We were making fresh cheeses, like Colby, but even that takes a month to age out. We're finally in a place now where we have some cheeses for sale that we're making, and it's been a lot more fun."

Matthew O’Callaghan talks about this year’s Melton Mowbray Artisan Cheese Fair

Sue Sturman and Gannon Long of the Massachusetts Cheese Guild join host Greg Blais to continue the discussion from last year's episode #251. The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs.

Bill Anderson of Creme de la Coulee is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers. He talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up.

Bill Anderson of Creme de la Coulee is a Wisconsin local artisan cheese maker who uses a CSA model through a cheese of the month club to connect directly with consumers. He talks about what it takes to grow a local artisan cheese company and what you have to consider when thinking about scaling that up.

If you think it’s tough trying to raise a kid, try raising 185 hungry kids. Today, I’ll share the story of a New York lawyer and a high-end builder who decided to ditch their demanding clients so they could herd goats and make artisan cheese. Listen to the Podcast SUBSCRIBE TO PODCAST IN ITUNES Welcome to Episode 8! Kathryn Spann grew up in the farm country of Durham, NC, but she quickly fled to become a high-flying New York lawyer. But things go full circle in life, and when she met a high-end builder, Dave Krabbe, who had as much stress in his work as she did, they decided to opt-out of the rat race. They bought land, fell in love with goats and became farmstead artisan cheese makers at Prodigal Farm. In no time, their goats were giving birth to almost 200 kids a year, meaning Kathryn and Dave had to quickly learn every aspect of sustainable farming. Milking, breeding, marketing, cheese making, pasture management--the skills and chores seem endless, and Kathryn and Dave work more hours for less money than before. But their life is much fuller and more rewarding, and they wouldn't trade it. Kathryn shares her thoughts on cheese making, farming, Kickstarter crowdfunding, goats and much more. So grab some coffee and pull up a chair! Subscribe to the Self-Sufficient Life Podcast Make it easy on yourself and subscribe to the show, and you’ll never miss an episode: Thanks for Listening! Thanks so much for joining me this week for Self-Sufficient Life. If you enjoyed this episode, please SHARE it using the social media buttons you see at the top of the post. Also, PLEASE LEAVE A REVIEW on iTunes. Ratings and reviews are extremely helpful and I greatly appreciate it! Finally, don’t forget to subscribe to the show on iTunes to get automatic updates!   Resources Relevant to This Episode Prodigal Farm How to Start an Artisan Cheese Business - Online Course Start Prepping by Tim Young How to Make Money Homesteading by Tim Young The Accidental Farmers by Tim Young Production Credits Story written by Tim Young Music Credits Theme Song - Opting Out Today - Lyrics by Tim Young Other royalty-free music by www.bensound.com, Kevin MacLeod, Nicolai Heidlas & Audionautix

Adam Moskowitz is the wunderkind President of Larkin Cold Storage and Columbia Cheese, and he founded the Cheesemonger Invitational, an in-demand twice-a-year event that is considered the Olympics of cheese skills, an celebrates what are to cheese what sommeliers are to wine. The profits from the CMI, which Adam hosts as his alter-ego, "Mr. Moo," go towards The Barnyard Collective, an organization devoted to food education. Adam was responsible for the introduction of Challerhocker cheese to the U.S., just as his father was responsible for the introduction of cave-aged Gruyere to the U.S. But Adam bought out his own father's business long after Adam had pursued other entrepreneurial and artistic endeavors, and, in a decade Adam has grown various multi-million dollar revenue streams by focusing on "small ponds," "big trees," and "not chasing butterflies." He has been featured in the cover story of Cheese Connoisseur Magazine and has appeared as a judge and expert on the Food Network. Notes from the show: "New York's Prince of Cheese" - Politico His grandfather was one of the first importers of cheese in New York. His father started up Larkin Cold Storage. Adam took over 10 years ago. Adam considers himself a cheerleader. Adam has always been entrepreneurial; in college, he launched a valet company, and sold pot. In his early 20s, Adam worked for Yahoo, and earned a lot of money. Adam used his earnings from Yahoo to launch his rap career as The Beat Poet. His father saw an entrepreneur, even more than an artist, when he saw Adam at CBGB. Adam worked at Essex Food Market to develop skills. "Cheese is the perfect food." He loves connecting to the land, to the animals, to families. "I made a conscious decision early on to make choices that would lead me not to have regret." He has 5x earnings in 10 years. He loves helping people: artisans, cheesemongers, connect supply chain, employees. "All life experiences are cumulative." "I'm not going to regret that decision. I am simply going to make another decision." Still uses pen and paper for inventory. Jiro Dreams of Sushi The conundrum of the perfectionist. Adam fires toxic customers. The Importance of Being Dirty: Lessons from Mike Rowe The Complete Counselor webinar on work-life balance: uncrossable lines. "Food is the great equalizer. Food has no social class. A great piece of meat tastes the same--amazing--whether you're rich or poor." Life's Too Short for Miller Lite "I'm a mission-driven entrepreneur." Flavor: taste, aroma, trigeminal stimulation. He owns Larkin Cold Storage, Columbia Cheese, and the Cheesemonger Invitational. Becoming a father reset Adam's notions of success. Kids don't follow the entrepreneur's playbook. "The return is giving." On the horizon: curriculum and lexicon, empowering people with words. Adam is interested in content creation. Latest favorite cheese: Wrangeback from Sweden. Favorite bubbly: Cremant du Jura. Beer: Fat Tire Amber Ale Meats: Olympia Provisions, Herb Eckhouse Prosciutto, Smoking Goose Olympia Provisions is an example of an excellent product being more important than its name. "Let go of your food fear." Michael Prywes is Managing Attorney of Prywes, PC. For more information, visit www.NewYorkStartUpAttorneys.com

Anne Saxelby celebrates ten years in business at Saxelby Cheesemongers! A milestone for any small business, Anne's company has changed the landscape of artisan American cheese. Tune in to hear some of the highlights of the last ten years, in addition to reminiscing about her time as Cutting the Curd's full time host.

Today’s episode is about one of the most famous French specialties, the produce that many consider as the crème de la crème: cheese!! Matthieu, Megard, the owner of L’Artisan Cheese based in Geelong Australia produces a range of organic French Style cheeses with the most traditional, French techniques and recipes. Get an insight into the… Read More → The post FV 034 : Why Cheese Smells and Other Secrets Behind Cheese-Making with L’Artisan Cheese appeared first on French Your Way.

On this week’s episode of Cutting the Curd, host Greg Blais talks with Mansi Jasani – founder of the Cheese Collective in India. Mansi – an alumni of Murray’s Cheese Cave internship in New York and the Vermont Institute for Artisan Cheese (VIAC) – brings her expertise to cheese lovers in Mumbai as a cheesemaker and educator. Learn about the artisan cheese movement in Mumbai, and why Indian cheese is so much more than paneer and ghee. This program was brought to you by Academie Opus Caseus.

Kent Walker of Kent Walker Artisan Cheese talks all about cheesemaking, his upcoming Main Street location, and how he recovered from a disaster that nearly killed his company.

For the third installment of our dissection of the humble cheeseburger, A Thought for Food considers a Paleolithic super food that's still popular worldwide cheese. This episode features a visit to Freund's Farm as well as conversations with Dr. Michael McBurney of DSM Nutritional Products and Dr. Paul Kindstedt, of the University of Vermont and the Vermont Institute for Artisan Cheese. This podcast is a co-production of the Sackler Institute for Nutrition Science and Science the City.

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Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week’s episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.

This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug’s work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.