Podcasts about cheesemonger invitational

What is the best cheese? We seek to answer this seemingly impossible question by inviting you to weigh in for the latest installment of Small Stakes, Big Opinions. Plus, we speak with third-generation cheesemonger Adam Jay Moskowitz, owner and operator of The Cheesemonger Invitational, Maker to Monger and Larkin Cold Storage.

We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and professional development. Deadline to apply for grants and the CMI scholarship is May 10th! Listen here for all of the details.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.

Hosted by David and Nycci Nellis.  On today's show:·        Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen;                                                                                                                                                                                                                                    ·        Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her;                                                                                                                                                                                                                                                                       ·        Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class;                                                                                                                                      ·        Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; ·        Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show: ·        Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen;                                                                                                                                                                                                                                     ·        Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her;                                                                                                                                                                                                                                                                        ·        Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class;                                                                                                                                       ·        Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events;   ·        Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year.

Hosted by David and Nycci Nellis.  On today's show:·        Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen;                                                                                                                                                                                                                                    ·        Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her;                                                                                                                                                                                                                                                                       ·        Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class;                                                                                                                                      ·        Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; ·        Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show: ·        Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen;                                                                                                                                                                                                                                     ·        Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her;                                                                                                                                                                                                                                                                        ·        Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class;                                                                                                                                       ·        Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events;   ·        Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year.

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!

Today on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.Photo Courtesy of Kathryn M Sheldon @kathrynmichael.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Cutting the Curd is Powered by Simplecast.

Chicago cheese expert Cara Condon took home the 2022 Cheesemonger Invitational top prize in New York. Reset learns more about her win.

Cara Condon joins Lisa Dent on Chicago’s Afternoon News to discuss how her love and knowledge of cheese led her to compete with the world's best cheesemongers in New York City to ultimately be crowned the 2022 Cheesemonger Invitational champion. Follow Your Favorite Chicago’s Afternoon News Personalities on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

“If you want to do something you love, you can start small. It doesn't have to be like jumping off a cliff. It can be like climbing a mountain and doing things a little bit at a time.” - Nicole Easterday   Nicole Easterday has owned and operated FARMcurious for more than a decade, where she teaches science-focused cheesemaking and fermenting classes for enthusiasts, chefs, and for team-building in the San Francisco Bay Area and online in virtual workshops.   Nicole is a traveling cheese educator, an American Cheese Society Certified Cheese Professional, ACS Subject Matter Expert, and public speaker. She currently serves on the item writing committee for ACS's CCP certification program. She received her artisan cheesemaking certificate from the College of Marin in 2011, placed 2nd in Cheesemonger Invitational's Meet Me Online event in 2021, and earned a trip to Wisconsin for her score at CMI in 2019. She received her ACS Certified Cheese Professional certification in 2019.   Nicole started her career as an advertising professional at a legal publishing company in New York and pivoted in 2012 after the birth of her first child. She's never looked back.   Check her out on FARMcurious.com and give a follow on Instagram, Facebook, and Twitter. Sponsor Today's episode is sponsored by Aura Merchandising, a proud women-owned full-service brand marketing, and global sourcing agency. Visit them at www.auralimited.com.   Find Us Online! Website: iamJulietHahn.com Instagram: @iamjuliethahn Twitter: @iamjuliethahn LinkedIn: Juliet Hahn FB: @iamjuliethahn Fireside: Juliet Hahn Clubhouse: @iamjuliethahn YouTube: Juliet Hahn

Adam Moscowitz, the founder of The Cheesemonger Invitational, which brings together cheese mongers and cheese fans from all over the country, joins us to talk about the all you can eat event.  The Cheesemonger Invitational NYC is today, October 1, at 4:30 PM, at the Brooklyn Expo Center.

Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.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 step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

On today's episode, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety.Cutting the Curd is powered by Simplecast.  

The Cheesemonger Invitational is an industry must-see at this point! On today's show Elena chats with 2018 winner Eric Schack about his journey to cheese and his triumph at this year's competition. Cutting the Curd is powered by Simplecast

Host Greg Blais catches up with 2017 Cheesemonger Invitational winner Jordan Edwards at the Winter Fancy Food Show in San Francisco. Cutting the Curd is powered by Simplecast

"Cheese wins. Always." ---Sara Adduci, Feast! Cheese Work. With Extra Cheese Please. Welcome to Episode 82 and my conversation with cheesemonger Sara Adduci of Feast! Sara worked front of house at various restaurants for 26 years. At a certain point she was moonlighting as a photographer. It was during a shoot for the wedding of a wine and cheese shop owner that her new career was born. She began working at Julia Battaglini's Secco Wine Bar in Richmond, spending all her earnings on cheese. It was an edacious romance with an extra aged gouda that set her on the path to learning everything there is to know about fermented milk. How did she educate herself? Tasting! Taking notes afterward. Reading books. Sara just returned from a 6-week whirlwind cheese tour through Europe. An educational summer abroad began with a 2-week internship at L'Amuse Fromagerie in Amsterdam. She even spent time on an island of sheep! An island where Dutch folks bring livestock to graze and people and cars are forbidden. From there she traveled to Sicily,  Spain, and France, including a visit to a comté producer. Sara got to see the caves where hundreds of wheels sit quietly aging, gathering the nutty, buttery flavors that good comté is known for. Sara got to hand-select a wheel to bring back to Feast!, the shop in Main Street Market where she plies her wares. They even carved her name into it. It's at the shop now. Go get you some before it sells out! Her education shows. Sara has competed in The Cheesemonger Invitational multiple times, winning a bronze medal in 2016. What are some of the paces the judges put her through? We talk about it. At Feast! Sara is given carte blanche to order whatever cheese she thinks will sell, a balancing act of educating folks on new and strange cheeses but also catering to their tastes by including old favorites. There are some cheeses Sara loves that folks just don't like. Price is also a factor with some cheeses just being too expensive to offer on a regular basis. "There are some things that are a little obscure, a little different, but that's part of the joy of being a cheesemonger is really being able to introduce people to things they aren't familiar with. Explaining where it came from, how it was made, who made it, why it's so good, what you can do with it. That really is for me the best part of doing what I do." Cheesemaking is a 24-7 job just like farming. Folks who do it are not in it for the money but for the love of the craft. "If you ever spend 24 hours on a working cheesemaking farm, you will understand completely why cheeses cost what they do. It's a job that never ends. They do it because they love it not because they're making a huge amount of money." "I'd rather spend $5 on a small piece of cheese made by people that you know about and you know how they raised their animals and you know how they make their cheese and you know how much they care about it as opposed to a $5 huge piece of cheese from a supermarket that's made in a commercial factory with milk that's pooled from who knows where?" Exactly. One of the goals of Sara's summer abroad was to learn how smaller producers can stay successful, creating artisanal products without the danger of going out of business. Is it community support? Agritourism? What is the magic formula for success in cheese? How do all the components come together so you can create cheese the right way? Every single time? The culture of cheese is different in Europe as well. People eat more of it for one thing. It's rare to sit down at a meal where you don't find a little bit of cheese to nibble. How do we translate that culture to American tastes? Caring for good cheese is vital as well because it can easily pick up flavors in your fridge. Make sure you slice off a tiny piece of the outside before serving so you have a "clean face". Wrap it in parchment, not plastic. Cheese needs to breathe. It's also important to serve it at the right temperature. Luckily, a good cheesemonger like Sara can walk you through everything and it never has to be an intimidating experience. Just talk to her! Tell her about your event even if the event is Tuesday Night. Tell her what you like to eat and she can direct you to a new favorite or a better version of an old one. Are there cheesemongers who are lactose intolerant? What cheeses are best for those suffering from this condition? What cheese can you throw into the rice cooker to infuse it with flavor? How do you ship a giant wheel of cheese from Europe anyway? How do American cheesemakers dance through the many regulations placed on cheese production? What are the Cheesemonger Feats of Strength? Listen to find out! I've followed Sara's photography on Instagram for years. First met her during a Farm Dinner at Caromont, Gail Hobbs-Page's querencia of goat cuddling and excellent cheese. How appropriate! Give this episode a listen. Then get yourself to Feast! and load up on some good stuff. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Five Finds on Friday - Sara Adduci's choices were so creative! And delicious. Concert for Charlottesville - Did you see it? Wow. Taste This! - A wonderful fundraiser for Meals on Wheels. Help Puerto Rico - Please. Please. Please. Caromont Farm Dinner - This October! Ian Boden from The Shack is the chef this go round. I'll be recording. It will sell out. Get your tickets now. WTJU Jazz Marathon - Donate early and often. Gabrielle Hamilton - My podcast dream guest. My favorite chef, restaurant, and food writer all in one. Keep your fingers crossed I get to talk with her sometime very soon! She will be appearing as part of Richmond's Fire, Flour, Fork. Get your tickets here. Foggy Ridge Cider, Dugspur, Virginia - Not just great cider, Diane's Garden Cottage is heaven on earth. Chordify - Learn to play an instrument within minutes! I did. Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

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

Cutting the Curd regular guest, Adam Moskowitz, returns! Tune in to hear Adam and host Greg Blais talk about FDA issues, social media gripes, and the upcoming Cheesemonger Invitational in San Francisco. “If you don’t know what pairs well and why, how can you help your consumer know that?” [28:45] –Adam Moskowitz on Cutting the Curd  

For many of us working in the cheese business, cheese is a lens through which we view the world and our place in it. With New Years resolutions still on the top of our minds, on today’s episode of Cutting the Curd, Greg Blais talks to two professionals who made the decision to work with cheese, and proactively sought out their current roles. Jeanine Dargis tells us of her amazing uphill journey to becoming a cheesemaker at Valley Shepherd, while Matt Reilly talks to us about his recent victory at the Cheesemonger Invitational in San Francisco. This program was brought to you by The Wisconsin Milk Marketing Board. “[Cheesemaking] is a brain exercise. Everyday is a challenge.” [16:25] —Jeanine Dargis on Cutting the Curd “It was exhilarating, but a strange combination of emotions because it’s a personal experience every time you get together with cheese people. It’s not like any other business I’ve been involved with. It’s a community of people supporting farmers and creameries that are doing it because they love it.” [31:10] —Matt Reilly on Cutting the Curd

This week Cutting the Curd host Greg Blais kicks off the new year with all-star guest Anne Saxelby, first catching up about the crazy cheese holidays before getting into their 2014 year in review. The duo discuss fondness for the Spring Brook Reading Raclette before deeming 2014 as the year of regulations in cheese. Revisiting the Food Safety Modernization Act and what it meant for imported and domestic cheeses, Anne points out that American cheeses have never been better and that by not being able to import certain cheeses anymore, it encourages domestic cheeses to step up. They go on to point out other regulations that came to fruition in the past year and how it has affected the industry. After the break, the chat turns to the very recent winner of the Cheesemonger Invitational, Matt Reilly, who is an alum of the NYC Eataly branch, trained by none other than Greg. Anne gets the scoop on how Eataly has trained Matt as well as the previous winner, Emily Acosta, and brainstorms an idea for a ‘Senior’ Cheesemonger Invitational. Closing out the show, Greg and Anne share what they are looking forward to in 2015 and great cheeses to look forward to. This program was brought to you by The Wisconsin Milk Marketing Board. “You can’t treat a dairy farm with ten cows the same way you’d treat a giant, industrial farm in Wisconsin or California. Of course you need good practices across the board… but what it looks like is different from operation to operation.” [8:00] —Anne Saxelby on Cutting the Curd

Re-live the 2014 Cheesemonger Invitational on this week’s episode of Cutting the Curd. Greg Blais, Sophie Slessinger and Andrew SiIskind were at the event and recorded some great interviews that they are sharing with listeners today. Hear from Matt Spiegler of CheeseNotes.com, Adam Smith of Jasper Hill, Jeremy Stephenson of Springbrook Farms and Veronica Pedraza of Meadowood Farms. This program was brought to you by Consider Bardwell

Jason Hinds of Neal’s Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal’s Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neal’s Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as “London’s foremost cheese store.” As the sales director for Neal’s Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on today’s Cutting the Curd! Today’s program was brought to you by Bonnie Plants. “Whenever we go interact with a cheese, we’re not just interacting with the cheese – we are physically transported.” [20:00] “We don’t celebrate just the cheese itself – we’re working in partnerships with individuals. We present them as much as we present the cheese.” [30:00] –Jason Hinds on Cutting the Curd

The results are in! This year’s Cheesemonger Invitational in San Francisco was a huge success and a winner was crowned – Perry Soulos! Tune in and hear from both Perry and the organizer of the wildly successful event – Adam Moskowitz. Hear how cheesemongers faced off, what plans are in store for the event in the future and what’s going on generally in the world of cheesemongers today! This program was sponsored by The Wisconsin Milk Marketing Board. “The Cheesemonger Invitational like a fourteen hour day when you include partying – it’s totally a marathon.” [10:00] — Adam Moskowitz on Cutting the Curd

On a brand new episode of Cutting the Curd, discover Mystic Cheese & The 4th Annual Cheesemonger Invitational. Led by Jason Sobocinski and Brian Civitello, The Mystic Cheese Company is composed of highly skilled and and trained cheese experts using science and art to bring milk on a metamorphic jouney to pure deliouness. In the Spring of 2013 Mystic Cheese began releasing 5 handcrafted fresh and soft ripened American original cheeses. In addtion to their cheeses they have an innovative production and marketing infrastructure that will open up new possibilities in the wonderworld of artisan cheese. Organized by Adam Moskowitz, The 4th Annual Cheesemonger Invitational is where cheesemongers from around the country flex their minds and muscle in a battle of cheese skill and will. Tune in for the run down on both of these incredible worlds and continue your radio cheese exploration! This program was sponsored by Academie Opus Caseus. “I want these people to take the cheese and cook with them, do things with them and have a good time with them – not just put them on a cheese pedestal.” [13:00] –Jason Sobocinski of Mystic Cheese Company on Cutting the Curd “The best way to learn in this game is just to go out and do it. If you think it’s hard work being a cheesemonger on your feet – try cheesemaking!” [21:00] –Adam Moskowitz of The 4th Annual Cheesemonger Invitational

On this week’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio talking about the Cheesemonger Invitational. First, Anne and Sophie talk with Adam Smith of Cowgirl Creamery in Washington, D.C. Adam was this year’s Cheesemonger Invitational champion, and he discusses the rigors of the cheese competition. Hear about the different facets of the contest, including everything from a “plate the slate” test to a blind tasting. Later, Adam Moskowitz, founder of the Cheesemonger Invitational, joins Anne and Sophie in the studio. Tune in to hear how the contest has grown, what are the aims of the competition, and Adam’s hopes for the invitational in the future. Tune in to hear how your favorite cheesemonger scored in the competition! This program has been brought to you by Heritage Meat Shop. “The first year- it was about the party. The second year- it was about the monger. And the third year- it was about the community, and I hope the community aspect continues to grow and prosper.” — Adam Moskowitz on Cutting the Curd

This week on Cutting the Curd Anne and Sophie get a sneak peak of the 2011 Cheesemonger Invitational when they are joined by cheesemonger Adam Moskowitz and Brooke of Fromaggio Essex. Tune in for details and a min cheese description competition between Brooke and Anne! This episode is sponsored by Cain Vineyard and Winery.