Podcasts about cheesemakers

In this episode of The Edible Valley Podcast, we delve into the world of artisan cheesemaking with Doug Smith, co-owner Natural Pastures Cheese Company in Courtenay, BC. Since its inception in 2000, Natural Pastures has become a cornerstone of Vancouver Island's culinary landscape, celebrated for its commitment to quality, sustainability, and innovation. Doug shares insights into the company's journey from a local dairy operation to an award-winning cheese producer. He discusses the unique challenges and rewards of working with both cow and water buffalo milk, highlighting how the rich, creamy texture of buffalo milk contributes to distinctive cheeses like their acclaimed Bufetta, which earned a Gold Medal at the 2023 Royal Agricultural Winter Fair. Listeners will gain an understanding of the meticulous processes involved in crafting cheeses such as Comox Brie, Pacific Wildfire, and Aged Farmhouse. Doug emphasizes the importance of local sourcing, noting that all milk used is obtained from Vancouver Island farms, ensuring freshness and supporting the local economy. The conversation also touches on the broader cheese industry in British Columbia, the significance of traditional methods in modern production, and the role of community support in sustaining local food artisans. Doug's passion for cheesemaking and dedication to excellence shine through, offering listeners a deeper appreciation for the craft behind their favorite cheeses.   #EdibleValleyPodcast, #DougSmith, #NaturalPasturesCheese, #CheeseTalks, #CheesePodcast, #OnTheCoast #ArtisanCheese, #Cheesemaking, #Cheeselover, #Cheeseboard, #Cheesemaker, #CheesePlatter, #Fromage, #AgedCheese, #GourmetCheese #VancouverIslandCheese, #BuyBC, #SupportLocal, #FarmToTable, #SustainableFarming #Foodie, #InstaFood, #FoodPhotography, #CharcuterieBoard, #WineAndCheese, #FoodiesOfInstagram

For our latest “At Work With” episode, where we talk to Pacific Northwesterners with interesting jobs and ask them your questions about what it’s like to do what they do, we bring you along as we visit a queseria where Mexican cheese is made, hit the streets at dawn with a garbage collector and meet a biologist whose job it is to protect birds at the airport.    For our “At Work With” series, let us know who you want to hear from next! You can also send us questions you have for our next “At Work With” interview. Email us at theevergreen@opb.org or visit our web page to submit questions.   For more Evergreen episodes and to share your voice with us, visit our showpage. Follow OPB on Instagram, and follow host Jenn Chávez too. You can sign up for OPB’s newsletters to get what you need in your inbox regularly.   Don’t forget to check out our many podcasts, which can be found on any of your favorite podcast apps: Timber Wars Season 2: Salmon Wars Politics Now Think Out Loud And many more! Check out our full show list here.  

Local cheesemakers have voiced concerns about the competition created by supermarket-produced home-brands. Smaller brands have been forced to scale back on production to reduce their reliance on the supermarkets - in a bid to focus on filling niches that appeal to Kiwi cheese lovers. The Country's Rowena Duncum explains further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Local cheesemakers have voiced concerns about the competition created by supermarket-produced home-brands. Smaller brands have been forced to scale back on production to reduce their reliance on the supermarkets - in a bid to focus on filling niches that appeal to Kiwi cheese lovers. The Country's Rowena Duncum explains further. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Sue Kurta on Cheesemaking, Changing Careers, and Embracing Life's PassionsRabiah welcomes Sue Kurta, owner and cheesemaker at Boss Mouse Cheese, to this episode of 'More Than Work'. Sue shares her intriguing journey from working in the music industry, transitioning to a successful administrative career, and eventually finding her passion for cheesemaking. The episode delves into Sue's life on her beautiful, old farm in Kingsley, Michigan, her various pets, and her thoughts on finding joy outside of traditional career paths. Sue discusses the challenges and rewards of turning a hobby into a livelihood, shares the inspiration behind her unique business name, and expresses her admiration for historical cheesemakers. With humor and optimism, Sue offers insightful advice on following one's passions, the importance of self-awareness, and appreciating life's gifts.00:00 Introduction to More Than Work00:34 Meet Sue Kurta: Owner and Cheesemaker01:10 Life on the Farm03:51 From Music Industry to Cheesemaking08:16 The Journey to Becoming a Full-Time Cheesemaker11:12 The Joy and Challenges of Cheesemaking20:15 The Story Behind Boss Mouse Cheese24:32 Cheese Making Inspirations24:52 Challenges in the Cheese Industry25:27 Pursuing Cheese Education26:02 Gender Dynamics in Cheese Making27:15 Perseverance and Passion28:29 The Fun of Cheese Contests32:45 Local and Online Cheese Sales34:54 The Fun Five Questions42:12 Inspirations and Final Thoughts46:08 Closing Remarks and CreditsNote from Host:This episode is painfully overdue, by several months. I won't get into it but there has been a lot going on. And, as I mention in the episode, sometimes we hear a message at the right time. When I resumed editing and heard Sue talk, I was eagerly listening again and absorbing again. Two things to note:At the end of 2024, Sue closed Boss Mouse Cheese but as she posts on Instagram still teaches cheesemaking classes on her farm and she can still be reached via Instagram.This episode was recorded before the 2024 election and we both had hope in our voices. I know my voice has changed but I still have a little bit of hope. It is important to know when it was recorded though because, well, you'll hear. I don't know about Sue but my answer to who I admire would include what she said that day.I met Sue in London and a comedy and writing event. She isn't a comedian. She makes cheese. I'm cheesy. We got along and it was a joy to get to speak with her. Enjoy the joy and the podcast will be back with another chat soon. +++++ Find SueWebsite: https://bossmousecheese.com/ Instagram: https://www.instagram.com/bossmousecheese/ +++++ More than Work Social Media: @morethanworkpod (Facebook, Instagram) and @rabiahcomedy (TikTok)Please review and follow anywhere you get podcasts. Thank you for listening. Have feedback? Email morethanworkpod(at)gmail.com!

The U.S. Championship Cheese Contest is more than just a competition; it’s a celebration of craftsmanship, innovation, and camaraderie in the cheese industry. Contest Coordinator Kirsten Strohmenger emphasizes the unique spirit of the event, stating, “It’s a competition, but it’s friendly and encouraging. Cheesemakers take pride in their work while supporting one another.” Held March 4-6 at the Resch Expo Center in Green Bay, this prestigious contest brings together top cheesemakers from across the country. This year, a record-breaking 2,000 entries from 31 states will compete for top honors. Entries range from classic cheddars to new and trending flavors, including the rising popularity of Nashville hot cheese.See omnystudio.com/listener for privacy information.

Sharpham Dairy is the UK's first B-Corp cheesemaker, a seemingly daunting challenge, but as a family business, the B-Corp values were already their own…Cheesemaking at Sharpham began over 40 years ago, and the story written by current owners Greg and Nicky Parsons is one that they hope lasts for generations to come.Greg & Nicky share the story behind their first 6 years in charge, and their ambitions for the future, as they join us on It Runs In The Family!This episode covers:The family business' transition and succession across the decadesEmbracing community and collaboration in DevonChallenges from the pandemic, and how they adapted as a family to keep the business goingAligning values and purpose, as reflected in their B-Corp certificationThe next generation and looking at the business through a lens of longevitySharpham Dairy: https://www.linkedin.com/company/sharpham-dairy/Greg Parsons: https://www.linkedin.com/in/greg-parsons-a9209b5/Liz Willingham: https://www.instagram.com/lizzielean/https://www.linkedin.com/in/liz-willingham-09273a3/Leila Willingham: https://www.instagram.com/leilawillingham/https://www.linkedin.com/in/leila-willingham-821530a1/

On this week's episode, host Caryn Antonini is joined by Benita Kasbo, small batch Syrian cheesemaker and founder of Kasbo's Market, which sells curated Middle Eastern foods. Benita makes authentic, traditional Jibneh, which is a variety of cheese found throughout the Middle East. Born in Aleppo, Syria, Benita moved to the United States as a toddler. Part of Benita's mission behind her old world cheesemaking is to spread positivity and education about Syrian culture. Her cheese is currently sold at Zabar's in Manhattan and several locations throughout New Jersey. For more information on our guest:Kasbo's Marketkasbosmarket.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Recorded at the Queen City Comedy Experience on Saturday, November 2, 2024. With guests Diana Brown, Kade Wonders, and Kate Kremers. Hosted by Jason Allen King and Jonathan WIlliams.

Send us a textDobar Dan prijatelji!Have we got a show for you!Uncle Mike and Tony D will jump into Croatian appetizers, all the good stuff you want on the table to snack on before a nice meal. Then we get into an interview with award winning author Kristin Vuković who wrote the book The Cheesemaker's Daughter.Great book, great interview and even a great lesson. Wow! What a show?! Can't wait, see you there!Bog, _LLC TEAMVisit our website: https://www.letslearncroatian.com/We have a YouTube channel: https://youtube.com/c/LetsLearnCroatianLLC Merch Store: https://www.letslearncroatian.com/llc-storeKeep the content flowing, donate to the LLC: https://www.letslearncroatian.com/llc-supporters-pageBuy the LLC a Cup of Coffee: https://www.buymeacoffee.com/infoKX Collaborate with LLC: https://www.letslearncroatian.com/become-a-sponsorDo you FaceBook, we do: https://www.facebook.com/llcpod/?__tn__=-UC*FWe even do Instagram: https://www.instagram.com/llcpod/?hl=enTeeDee's Soapshttps://www.teedeessoaps.comHello LLC Prieteljie!We launched a Buy Me a Coffee supporters page. Here's your opportunity to become an LLC Members. Lots of incentives, including: an LLC Members Only Magnet, automatic entrance to any LLC Member Only raffles & prizes and access to the LLC Members Only page on our website, where we upload new content monthly.Click on the link below.https://www.buymeacoffee.com/infoKXHvala, Bog!Support the show

In California, music and winemaking seem to go together. Visit any of the state's countless wineries and you can hear all kinds of music, from jazz and folk, to classical and Americana. But one artist on the Central Coast takes that connection especially seriously: he spent years making an album full of sounds from a vineyard. Reporter Benjamin Purper takes us to San Luis Obispo to learn more about a sonic journey through a Central Coast wine harvest. And we'll meet one of California's most celebrated cheese-makers, Soyoung Scanlan. But years ago, before she'd ever really eaten cheese, Soyoung had another love. Growing up in South Korea, she trained in classical piano. So every cheese she's made over the last 25 years has a musical name and connection. For her series California Foodways, Lisa Morehouse visited the cheesemaker in the hills outside Petaluma. We end today with a story that comes to us from KPBS in San Diego. They recently launched a new series, sharing stories of volunteers. We'll be bringing you some of those profiles, starting with Ron Peterson, a guide at the Tijuana River Estuary. After losing his sight, Ron now leads a very unique kind of tour.   Learn more about your ad choices. Visit megaphone.fm/adchoices

The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber,  Director of Programs about the Fund. Mike Koch of FireFly Farms also joins us to discuss the role of Farm Partners, and Allison Sirota, an Apprentice with the Fund tells us about her experience. We also get a sneak peak at the upcoming fundraising Gala.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.

The Wisconsin State Fair is full of opportunities to learn about Wisconsin agriculture. Dairy Lane is one area where fairgoers of all ages can learn about Wisconsin's vibrant dairy industry. Stephanie Hammerly, Program Assistant of the Wisconsin State Fair Dairy Promotion Board talks with Charitee Seebecker. Gary Gosda was named the 2024 Grand Master Cheesemaker at the WI State Fair.  His maple flavored mascarpone cheese was the judges choice.  He explains how they developed the flavor. Rural and agricultural votes will matter this election year.  Jim Flaherty, communications director with AARP of Wisconsin talks to Pam Jahnke about what items voters need to take with them to vote.  He also recaps some recent polling information about how the demographic is approaching the election.  Paid for by AARP of Wisconsin.See omnystudio.com/listener for privacy information.

Joining me on today's episode of The English Wine Diaries is none other than Blur bassist, Alex James.Blur formed in 1988 and their nine studio albums have all topped the charts in the UK, generating numerous hit singles along the way including Song 2, Beetlebum and Coffee & TV.Now you may be wondering why a member of one of the most successful and influential bands of the 90s would come on a podcast about English wine but I assure you, there is good reason! Following a hugely successful career with Blur, and as a songwriter and producer for other big-name artists, Alex somewhat stepped away from the limelight in the early noughties when he moved to the country with his wife, Claire, and set up a cheese farm.This 200 acre estate in The Cotswolds now plays host to The Big Feastival, which brings together over 75,000 people across three days in August to celebrate good food, good music and good times. What goes down well at festivals? Cider of course. And in 2019, Alex launched his first sparkling medium dry cider, which he aptly named BritPop. Last year he threw a bit of a curve ball into the mix and launched an English Sparkling Wine, also under the Britpop name and made with grapes grown on the Furleigh Estate in Dorset, the county where Alex was born and bred. He has now added an English sparkling rosé  and elderflower wine spritzer to the range and I can attest to the fact they all go brilliantly well with his award-winning cheeses! We talk about crisps as canapés, drinking Champagne for breakfast and what dream person Alex would love to share a glass of Britpop with. The Britpop collection is available from laithwaites.co.uk and you can book tickets to The Big Feastival (which takes place between 23rd to 25th August 2024) at thebigfeastival.com.With thanks to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Peonies.  Beautiful flowers that are turning into a business model for Michele Ovan of Beaver Dam.  Stephanie Hoff visits with her about the challenges of establishing the crop, recent weather issues, and the big audiences her fields are expected to attract soon.Ashley Huhn from the Steffes Group joins Pam Jahnke to discuss a dairy dispersal sale coming up in Sun Prairie, paid for by Steffes Group.Cicadas have made their appearance in Wisconsin.  That's putting people like Steve Louis of Oakwood Fruit Farm on high alert.  Louis says that the insect can kill branches on his trees, and that battling the bug with chemicals can upset the delicate eco balance in his orchard.Wisconsin's proud cheese heritage grew a little deeper this year.  Charitee Seebecker talks with one of the recent graduates of Wisconsin's exclusive Master Cheesemaker program.  Sara Griesbach, works at Nasonville Dairy and has now become the third-ever woman to complete the prestigious Wisconsin Master Cheesemaker program. See omnystudio.com/listener for privacy information.

Just like the colleges and schools that are wrapping up with graduations, the Wisconsin Master Cheesemaker Program has another round of graduates. While we have over 1200 licensed cheesemakers in Wisconsin, for those seeking to reach the pinnacle of their craft, the Wisconsin Master Cheesemaker certification is the ultimate achievement as Wisconsin is the only place outside of Switzerland with this program. Among this year's graduate class is Sara Griesbach. She works at Nasonville Dairy and has now become the third-ever woman to complete the prestigious Wisconsin Master Cheesemaker program. She tells Mid-West Farm Report more about this process, but first she tells us how she got into cheesemaking in the first place. *Photo Courtesy of Dairy Farmers Of WisconsinSee omnystudio.com/listener for privacy information.

Send us a Text Message.Savor the flavors of innovation and tradition as we whisk you away on a culinary journey where the future of food trends meets the age-old craft of cheese-making. Last week's gastronomic adventures had us reminiscing about Jefferson's flavorful excursion to Boston, the ingenuity of Chef Keith Sarasin duck à l'orange egg roll, and Chef Johnathan Rodriguez's foray into Supermarket Steakout. We're not just teasing your taste buds; we're preparing them for the big reveal of Jefferson's "The Craveable Cookbook" and hinting at mouth-watering collaborations on the horizon.Take a seat at the table with Mark Maurer, the cheese maestro behind Solena Cheese, and indulge in the tale of his inspiring shift from Hilton executive to artisanal cheese advocate. Mark's laughter-filled anecdotes range from the precision of mozzarella production to the joy of building a business that mirrors one's true passions, all while we contrast our host's hGet ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! MAHD House Bar Talk Jimmy and Gito just talking about things going around at MAHD House Bar & Grille...Listen on: Apple Podcasts SpotifySupport the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Tune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commitment to sustainable farming practices, to their dedication for cheese-making, Nettle Meadow embodies the essence of craft and quality. Discover the unique flavors and textures of Nettle Meadow's signature cheeses, crafted with care from the finest ingredients. From creamy soft cheeses to aged masterpieces, each bite tells a story of passion and expertise.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.

A new union representing Milwaukee's service & hospitality workers. The latest Capitol Notes. Efforts to prevent flooding in the Milwaukee area. One of just two female master cheesemakers in the world is in Wisconsin.

Master Cheesemaker Pam Hodgson from Sartori Cheese has found her audience has expanded after her appearance on Top Chef. This season, the television series is all about Wisconsin. The latest episode focuses on Wisconsin cheese and features more than a dozen decorated specialty cheeses, including Sartori's Bellavitano Merlot. Hodgson was a celebrity guest. She says the exposure brought tremendous value. It was also a great plug for Wisconsin's one-of-a-kind Master Cheesemaker Program.See omnystudio.com/listener for privacy information.

We separate the curds from the whey, Miss Muffet-style, with Galen Jones, the proprietor of Crowley Cheese, the oldest cheese factory in the US! And then - stay parked right there on that tuffet as our listeners hit us with a brand new round of Show Descriptions! GUESTS Galen Jones crowleycheese.com HOUSE BAND Eric Wolff fusetheatrect.org SPONSORS Get 15% off OneSkin with the code [PAULA] at https://www.oneskin.co/ #oneskinpod Learn more about your ad choices. Visit megaphone.fm/adchoices

Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discover the traditional flavors of the Middle East. She hosts cheese events to allow others to discover the versatility of her cheese. Give a listen to be inspired by her story and to learn more about Jibneh.Photo courtesy of Robin & Sue Photography & Styling.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.

At cheesemaker La Maremmana in Tuscany, just 2 hours north of Rome, buffalo milk is transformed into a myriad of buffalo cheeses by master cheesemaker Francesco, hailing from the famed dairy region of Battipaglia. La Maremmana produces a range of fresh buffalo cheeses, including hand-stretched buffalo mozzarella, ricotta, yogurt, and burrata. Additionally, inspired by French traditions, aged cheeses grace their repertoire. Rūma: A Taste of La Maremmana in Rome  Expanding their reach beyond Maremma, La Maremmana has established Rūma in the heart of Rome. to offer a slice of La Maremmana's culinary excellence to city dwellers and tourists alike. Rūma is both a bottega, where you can shop for quality ingredients, and a bistrot where you can stop to eat.

katie would like to start a new hobby... making cheese.  How hard could it be right?!  Listen and find out. 

This is the week a lot of cheesemakers wait for!  The World Champion Cheese event begins in 24 hours.  Bob Bosold talks to Jim Mueller, who oversees all the judges involved in evaluating entries for the competition. Shelly Mayer talks sustainability and a new opportunity Professional Dairy Producers of Wisconsin is offering its members to track valuable data. The six Alice in Dairyland finalists were announced on Friday in Door County.  Pam Jahnke introduces each of the candidates, and talks about the bittersweet moment with current Alice in Dairyland, Ashley Hagenow. Hay prices aren't something routinely reported in Wisconsin.  Stephanie Hoff visits with Josh Callen from the Hoyt Report in California, about how hay's moving and how prices are impacted. Volunteers are critical for many events.  Pam Hodgson, Master Cheesemaker with Sartori Cheese in Plymouth, is one of the valuable volunteers helping at the World Champion Cheese contest.  She explains more about why she's proud of the standards Wisconsin has in place.See omnystudio.com/listener for privacy information.

Cheesemakers from around the world will be coming to Wisconsin next week for the World Champion Cheese contest. With over 3 thousand entries, it takes a lot of behind the scenes work to get them into proper categories and maintain food safety. John Umhoeffer, executive director of the Wisconsin Cheesemakers Association says getting all those dairy products to Wisconsin is no easy feat, and it gets more challenging every year. Bugs aren't usually showing their face yet this time of year, but thanks to the pretty mild winter we've been having - some have been getting active.  PJ Liesch, state entomologist, says ticks have already become active and  if we have an early spring and an extended fall, it would allow these insects to have additional generations and be more prevalent longer into the year than normal.When the temperatures swung down this week, you probably reached for the thermostat. That's where propane thrives -- in heating homes. But the potential for propane fuel goes beyond that. Mike Newland of the Propane Education Research Council joins Stephanie Hoff to talk about what's new for 2024.Friday means it's Friday Night Fish Fry time. Pam Jahnke is joined by Tammie Paoli, a DNR Fish Biologist to talk about just where these fish we enjoy are coming from. It's tough to show how much progress you've made without a starting point or a scale of measurement. That has proven to be a roadblock for those tasked with reducing the environmental impact of milk production. Professional Dairy Producers® (PDP) provides a solution with their new initiative, Your Farm – Your Footprint. Shelly Mayer, executive director of Professional Dairy Producers says this initiative is led by dairy farmers, for dairy farmers.See omnystudio.com/listener for privacy information.

Dear Pennies and Pallers, In letter one, Pat asks for advice about reclaiming their birthday after a traumatic event has tarnished it (Content Warning: this letter involves a tragic death - if you need to you can skip ahead to 25:00). Letter two comes from a master cheesemaker who wonders how we overcome procrastination. We also talk about an LCD Soundsystem concert Daniel and Lissa attended, fancy cheese, the perfect nachos, and more! We wish you well, sincerely, Your Pen Pals Daniel Van Kirk and Rory ScovelSee omnystudio.com/listener for privacy information.

In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens.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.

A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.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.

Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead.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.

In today's episode, we're joined by Neville McNaughton, a Specialist in Dairy Plant Design and an accomplished Cheesemaker with extensive experience, including multinational ventures. Neville will enlighten us on the world of Sanitary Designs and Dry Aging Technology. We'll also delve into various related subtopics, exploring challenges in conventional refrigeration, potential applications beyond dry aging, and the critical aspects of moisture control and temperature modulation.

WELCOME TO THE NOR'EASTER CURDBOX!In the heart of the Northeast, where the turbulent dance of Nor'easter storms paints the landscape with a wild elegance- a community of dedicated artisans thrives amidst the chaos. Cheesemakers and other culinary craftsmen, bound by a shared love for their craft, navigate the unpredictable weather with a tenacity reflective of the flavors they coax from their creations. Against the backdrop of swirling snowflakes and gusty winds, these Northeastern artists turn adversity into inspiration, weaving together delicacies that embody both the untamed spirit of the storms with the rich tapestry of their region's culinary heritage. In this unique blend of nature's fury and culinary finesse, a story unfolds—one of resilience, creativity, and the unwavering spirit of those who find beauty in the storm. So, let's take a look at this month's box...Visit curdbox.com for more info.Please visit our cheese and pairing partners in this month's box:@springbrookfarmcheese, @jasperhillfarm, @lucysgranola, @larkfinefoods, and @blakehillpreserves. 

In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year.We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year.Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd!

Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only two women to have the title of Master Cheesemaker. She explains what this title means, and her path to get here.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.

Hello!I'm very excited about this episode! Farrell Monaco is a culinary & experimental archaeologist, and bread-baking addict! Especially of the ancient Greco-Roman variety...So what better person to chat about the ancient cuisine? And it's a very thought-provoking and thoughtful. Who were the people (and the animals!) who did the hard work?Currently in California -where she was when we spoke online- but mostly researching in Pompeii, Herculaneum and Ostia about ancient Greco-Roman breadways.More info on bread from Pompeii by Farrell Monaco:https://www.bbc.com/travel/article/20230629-adoreum-the-newly-discovered-flatbread-fresco-of-pompeiihttps://www.bbc.com/travel/article/20230406-arculata-the-bread-that-survived-pompeiiApuleius and The Golden Ass:https://en.wikipedia.org/wiki/The_Golden_AssEtruscan Tarquinian Tombs:https://tarquiniaturismo.com/tomb-of-the-triclinium/?lang=en Farrell's website and blog:https://tavolamediterranea.com/Enjoy!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

We learn about the impact budget deficits are having on the Wauwatosa School District. Then, we tell you about a cheese-tasting job and learn about the craft of cheesemaking from one of Wisconsin's female master cheesemakers. Plus, five events you can check out this holiday season.

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) have a special treat for you- an episode all about making fresh cheese at home! First, Tom interviews Alexis Cobham, co-owner of CheeseMaker.ca, to learn all about her culinary journey, the inspiration behind the company's cheese kits, and some expert tips to help make the most of their products. Then, Teffer tries out the kit and reports back to Tom about how it all went down! Go follow our Instagram page @nobadfoodpod to find out how you can win a free mozzarella or vegan cheese kit, courtesy of Alexis and her team! Follow us on Patreon to be part of the Recipe Club! patreon.com/nobadfoodpod Follow us on TikTok! www.tiktok.com/@nobadfoodpod Check out The Depot! www.depotmtl.org Head to www.cheesemaker.ca to get your own cheese-making kit! Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Marieke Penterman, and Ricardo Gutierrez Cruz to talk about moving to Wisconsin from other countries and making cheese in the state known as "America's Dairyland".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.

Imagine a culinary journey where rich Hispanic traditions blend seamlessly with Dutch cheese craftsmanship. This Hispanic Heritage Month, Gayo Azul®, the famed Hispanic cheesemaker with a Dutch twist, has collaborated with Celebrity Chef George Duran to bring your readers a gastronomic delight like no other! Gayo Azul isn't just about cheese—it's a story of heritage, passion, and a commitment to preserving a legacy that dates back to the 1950s in the Caribbean, where Dutch cheeses began their love affair with the Hispanic palate. "Gayo Azul cheese is the perfect complement to all the Hispanic-inspired dishes I love to make,” says Celebrity Chef George Duran. The variety of cheeses offered by Gayo Azul ensures every recipe created by Chef Duran becomes an unforgettable dish. To delve deeper into the world of Gayo Azul's cheeses, explore product availability, and unearth new culinary inspirations, visit www.gayoazul.com or connect with the brand on Facebook (@gayoazulcheese) and Instagram (@gayo_azul_cheese). To learn more about Celebrity Chef George Duran, go to www.georgeduran.com More Details: The renowned Hispanic cheesemaker with a Dutch influence, Gayo Azul®, celebrates National Hispanic Heritage Month and has teamed up with Celebrity Chef George Duran to create some exciting recipes that honor Hispanic heritage. These original mouthwatering Gayo Azul creations include Birria Tacos, *Chicken Fajitas, Creamy Gouda Huevos Rancheros, Grilled Shrimp Arugula Salad, and Open-Faced Honey & Ham Sandwiches. Gayo Azul stands as a hallmark of excellence, crafting fresh cheese from cow's milk, boasting a firm texture and a subtly salty, mild flavor profile. Renowned for its high melting point, the cheese's alluring consistency softens upon cooking. Gayo Azul boasts a distinctive approach to cheesemaking, merging Dutch and Hispanic traditions. With decades of evolution and innovation, Gayo Azul offers an array of cheeses that have found their place in kitchens across generations. Gayo Azul cheese varieties are conveniently available in diverse offerings, including: - Cotija: A firm and crumbly Mexican aged cow's milk cheese with a sharp, slightly salty flavor, perfect for enchiladas, tacos, and street corn toppings. - Dutch Edam: A firmer cousin of Gouda, with a rich flavor and smooth, creamy texture, ideal for cheeseboards, baking dishes, and salads. - European Swiss: A semi-firm cheese boasting a sweet, nutty taste and iconic round holes, suitable for burgers, cold, and grilled sandwiches. -Queso Blanco: A fresh, white cow's milk cheese with a slightly salty and mild flavor. Its young age creates an irresistibly creamy yet crumbly texture that holds its shape well, making it ideal for grilling. - Queso Para Freir: A fresh, white cow's milk cheese with a slightly salty, mild flavor, known for its higher melting point, perfect for frying, sandwiches, and baked dishes. “Gayo Azul cheese is the perfect complement to all the Hispanic-inspired dishes I love to make,” says Celebrity Chef George Duran. “ Each recipe I create stands out using the different Gayo Azul varieties,” adds Duran. Gayo Azul stands as a hallmark of excellence, crafting fresh cheese from cow's milk, boasting a firm texture and a subtly salty, mild flavor profile. Renowned for its high melting point, the cheese's alluring consistency softens upon cooking. Gayo Azul boasts a distinctive approach to cheesemaking, merging Dutch and Hispanic traditions, a legacy that traces back to the 1950s in the Caribbean, where Dutch cheeses quickly gained acclaim. With decades of evolution and innovation, Gayo Azul offers an array of cheeses that have found their place in kitchens across generations. Whether enhancing a dish or elevating a sandwich, Gayo Azul® promises to captivate any palate. Find Gayo Azul cheeses in various sizes at local retailers such as BJ's Wholesale, Costco, Fresco Y Mas, Key Foods, Market Basket, Presidente, Publix, Sedano's, Sam's Club, and Winn Dixie Supermarkets. "Gayo Azul and Celebrity Chef George Duran make a perfect team to celebrate National Hispanic Heritage Month," says Josh Rosen, Brand Manager at FrieslandCampina. "Gayo Azul has been a constant companion in Chef Duran's kitchens for years, and sharing his recipe creations honors the Gayo Azul Hispanic traditions,” adds Rosen. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

On today's episode we have Amye Gulezian, the Specialty Foods Operations Manager at High Lawn Farm, located in Lee, Massachusetts. Amy has been both a cheesemaker and cheesemonger since 2018 and has a degree in Agricultural and Heritage Dairy Production. I'm excited to catch up with her about the latest at the Massachusetts Cheese Fest and what's developing at High Lawn Farm.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.

We speak with an Afro-Latina about her experience coming to Milwaukee from Puerto Rico. Then, we speak with one of Wisconsin's female master cheesemakers. Plus, hear new, local music in the Milwaukee Music Roundup.

Our guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New England scene for many years and was a previous winner of the DZTA scholarship.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.

Didn't know Taiwan had locally-made cheese? We didn't either until we caught up with Henry Gerard of Dida Creamery, whose products are a prominent part of the menu at a number of restaurants across the island. Henry spent an afternoon catching up with I-C-R-T's Hope Ngo, to talk about his business, Taiwan's dairy industry, and why Taiwan was --and is -- a 'gouda' place to set up a cheese business.

Holmberg's Morning Sickness - Brady Report - Wednesday August 9, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

Holmberg's Morning Sickness - Brady Report - Wednesday August 9, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

Greetings, cheese enthusiasts!

Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of being a B Corp company. Plus, we deep dive into of some of their greatest flavor origin stories, starting with their classic Barely Buzzed and now to their newest venture Red Butte Hatch Chile cheese.Photo courtesy of Katie Schall.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.

A celebration of cheese is shaping up in Central Point. The festival on Saturday and Sunday will showcase cheese created across Oregon. Katie Bray is the executive director of the Oregon Cheese Guild. She said the event allows cheese lovers to learn more about the artisan selections made in places like the Willamette Valley and Southern Oregon. She joins us with details.

Kids love cheese! (So do adults: Americans consume an average of 40 pounds of cheese per person per year.) In this episode we learn how cheese is made and answer all of your cheesy questions: Why are there different types of cheese? Why do cheeses have different flavors? How do you make Colby Jack cheese? How does cheese get its color? And why do we say cheese when we take a picture? We visit the Cabot Cheese factory and talk with Maegen Olsen and Panos Lekkas. Download our learning guides: PDF | Google Slide Cheese starts with milk. Cheese is often made with milk from cows or goats, but it can also be made with milk from sheep, buffalo, camels or other mammals. (There's even a moose-cheese company in Russia!) If the cheese is made in bulk to sell to lots of people, companies will usually run tests on the milk before they turn it into cheese. They want to make sure it doesn't have bad bacteria or antibiotics in it. The milk is then pasteurized, which means it's heated quickly and cooled quickly to kill any lurking bad bacteria. Next cheesemakers will add a starter culture. Starter culture is GOOD bacteria, which will eat the milk sugar (lactose), create lactic acid and drive down the pH of the milk. That helps create curds. The next step is coagulation! (Coagulation is the process of turning a liquid into a semi-solid or solid.) To coagulate the milk, an enzyme called rennet is added. Now it's time to separate the curds from the whey. Cheesemakers will use knives to cut the coagulated milk into chunks known as curds, leaving some liquid behind. That liquid is known as whey. When milk is made into cheddar it gives a 10% yield, meaning 10% of the milk will become cheese and 90% will be left over as whey. Some cheesemakers, like Cabot, use the whey to make protein powders. In other factories it might go to waste. Next, it's time to add salt. Salt serves as a preservative and gives the cheese flavor. If it's a flavored cheese, things like garlic or peppers will be added at this point. The cheese is then pressed into blocks. At factories like Cabot, they pull the curds into tall towers and then add more and more, creating pressure that forms those curds into solid blocks. Smaller cheesemakers use a cheese press.  In the final step, the cheese is aged. It will sit in a cold storage or cheese cave and just…get older. Cheddar can be aged for years, giving it a stronger flavor. Aging also changes the texture of a cheese like cheddar. It can get more crumbly the older it gets. Once it's ready, it will be cut, packaged and shipped to stores.