Podcasts about cheesemongers

We've all been there – that moment when you excitedly swing open the fridge door, ready to indulge in your favourite cheese, only to be met with the disheartening sight of a pesky mould invasion. The question that inevitably pops into your mind: can you just trim the mouldy bits off and savour the rest? Tom Dunne was joined by Kevin Sheridan from Sherdian's Cheesemongers to discuss...

We've all been there – that moment when you excitedly swing open the fridge door, ready to indulge in your favourite cheese, only to be met with the disheartening sight of a pesky mould invasion. The question that inevitably pops into your mind: can you just trim the mouldy bits off and savour the rest? Tom Dunne was joined by Kevin Sheridan from Sherdian's Cheesemongers to discuss...

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!

We have teamed up with Guaranteed Irish to bring you Newstalk's Irish Christmas Guide. Over the next 4 weeks we'll feature ideas for gifting, decorations, and festive fare – all from Irish based businesses. Discover the best ideas to make Christmas all about supporting local enterprises, in association with guaranteedirishgifts.ie. This week we put our focus on festive food.Andrea was joined by Kevin Sheridan from Sheridan's Cheesemongers, Daryl Johnson from Buíoch chocolates, Stefanie Caffrey from Basketcase Hampers, Fallon Moore is with me from Blás Box and Adrian Cahill from Norah's Kitchen to discuss what they offer...

In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement.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.

Come and see us at The Clapham Grand on 16th January for our next live show! Ticket's only £15 here: https://link.dice.fm/C09cda047686 Every week we bring you an old episode, back from when we had no listeners. This week, Joe and Tom meet a cheesemonger, eat six cheeses and potentially get gout. Learn all about the Great Cheese War of 1766, Sardinian maggots and how many goats is a lot of goats. We'll be live at The Clapham Grand every month next year, get your tickets here: https://linktr.ee/jmstickets To download the Spond app, click here: https://spond.sng.link/D472x/uijj/bjn8 JMS caps and hoodies available here: joemarler.co.uk/shop To get ad-free and longer episodes on Apple, hit the 'grow the show' button or click: https://apple.co/3sAX0xR On Spotify you can subscribe for £1 a week by clicking this link: https://anchor.fm/joemarlershow To become an official sponsor, go to Patreon.com/joemarlershow  To grow the show on socials, look for @joemarlershow on Instagram, Twitter and Tiktok  Music courtesy of BMG Production Music Learn more about your ad choices. Visit megaphone.fm/adchoices

Bubbly & Bleu, Honolulu's inaugural boutique specializing in the art of cheese, is nestled on Koko Head Avenue within the delightful Kaimuki neighborhood. This enchanting establishment showcases a diverse selection of cheese and charcuterie, sourced both locally in Hawaii and globally, expertly portioned and presented on-site. You can choose to take these delectable delights home with you or indulge in our Cheesemongers' meticulous arrangements for a truly exquisite experience. IG @bubblyandbleu ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/

Det finns ett gäng som på nordisk nivå jobbar för att främja hantverksosten i alla led. Gänget kallar sig Nordic Cheesemongers. Och de är något riktigt bra på spåren (dessutom är de lite modernare än paret på bilden).

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Marissa Mullen has a career that cheese lovers could only dream of. As the founder of That Cheese Plate, Marissa gets to meet cheesemakers and cheesemongers; travel to famous cheese regions; and share her flair for making cheese boards with her audience online and off. Her second book, That Cheese Plate Wants To Party, is out tomorrow and leans into the celebratory side of cheese. Marissa joins host Kerry Diamond to share what it's like to be a cheese influencer, how her jobs at The Tonight Show With Jimmy Fallon and The Late Show With Stephen Colbert shaped what she does today, her picks for everything from crackers to produce, and her day-to-day as a culinary creative.Thank you to Whole Foods Market for supporting today's show and our 10th annual Cherry Bombe Jubilee conference. Learn more about their Environmental Stewardship program here. Join the Jubilee waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Marissa: Instagram, That Cheese Plate, websiteOrder Marissa's book

Today's episode is with me, Fiona Staunton of Fionas's food for life Below are 10 tips that I hope may help you take some of the hassle and stress out of the Christmas dinner. 1. Now : Make your red cabbage now and freeze for Christmas,  Dessert: Make your Christmas pudding well in advance, (if you don't like traditional pudding, why don't you make a chocolate biscuit cake version). Alternatively, a lemon tart would be delicious if you don't want traditional and can be made 1-2 days in advance. Or a pretty Christmas meringue wreath. 3. Menu: Plan the menu, keep it simple, but tasty. I usually opt for                              Smoked salmon salad                               Turkey,baked ham,red cabbage,garlic sprouts and roast potatoes and cranberry sauce.                                Christmas pudding with brandy butter 4. Outsourcing: Outsource items to other family members, eg ask a brother to bring the ham, a sister to bring the starter and your mother to bring the plum pudding, made from an old family recipe! It can be a lot of pressure, and financial burden on one person. 5.Decoration: Get the kids involved in place settings or decoration. I find that girls in particular love craft and decorating things, why not get them to make place names for everyone? I have a recipe for edible gingerbread decorations, e.g. place names and a recipe for edible presents, pecan cookies. Time: allow extra time when cooking the main course. Remember that when you have lots of things going on in the oven, it can take longer for things to cook. Allow the turkey to stand for 30mins before carving. 7. Turkey & Ham: Buy enough to have some leftovers the next day but unless you enjoy making up batches of curries or pies don't buy a massive turkey or ham! If you don't want to deal with a large turkey, why don't you get a boned and rolled turkey from your butcher? Buy the best quality you can afford, eg organic bronzed turkey.Bake the ham the day before, have it hot on Christmas eve if you like, chill overnight but serve at room temperature on Christmas Day. 8. Gravy: Make the gravy the day before, to prevent the last minute pressure. 9. Brussel sprouts: The supermarkets and veg suppliers are loaded up with Brussel sprouts in the lead up to Christmas, it is traditional but not most people's favourite veg! Why not give a modern twist and shy away from the overcooked soft sprouts of our youth? If you shred them and steam fry in garlic and olive oil and top with bacon lardons it can be delicious. You can shred them the day before, store in the fridge covered in damp kitchen paper and they only take 5 mins or less to cook. Here is my recipe. 10. Cheese: Ireland has some amazing cheese. I think it is a wise investment to visit somewhere like Sheridan's Cheesemongers or a good local deli and buy a selection of Irish Cheese. While you may not eat it on Christmas day, a nice cheese board can make a fabulous, lunch, supper or final course to any dinner and if kept well will last for the whole holiday. Happy Christmas!     ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence  

Josh and Rafa sit down with Matt Rubiner, owner of Rubiner's Cheesemongers and Rubi's Cafe in Great Barrington.

Anne Saxelby was a champion of American farmstead and artisanal cheeses and was beloved by cheesemakers and chefs alike. The founder of Saxelby Cheesemongers (now at NYC's Chelsea Market and online), Anne passed away unexpectedly last October, devastating her family and leaving a big hole in the hearts of many in the food world. In response, Anne's husband, Patrick Martins, who helped found Heritage Foods, Heritage Radio, and Slow Food USA, started the Anne Saxelby Legacy Fund to keep her spirit alive through paid apprenticeships at farms across the country. Patrick joins host Kerry Diamond to talk about the legacy fund, and later in the show, Anna Harrington of the Rounds cookie company and the ASLF Fundraiser Benefit Committee joins to talk about the legacy fund's first event, taking place Sept. 14th at Chelsea Market. Thank you to California Prunes and to Käserei Champignon, the maker of Cambozola and Grand Noir cheese, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on the Anne Saxelby Legacy Fund: Instagram, WebsiteMore on Patrick: InstagramMore on Anna: Instagram, Website

Good News: Portugal’s last coal-fueled power plant shut down recently, making them the fourth European nation to end coal energy, Link HERE. The Good Word: A truly important quote from Mister Rogers. Good Ton Know: A fascinating historic tidbit about cheese legislation in Wisconsin! Good News: Scientists and researchers have taken a significant step toward […]

In this week's episode of Living in the Sprawl: Southern California's Most Adventurous Podcast, host Jon Steinberg shares his list of top ten favorite Southern California cheesemongers. His list includes: Say Cheese in Silverlake, The Cheese Store of Beverly Hills, Andrew's Cheese Store in Santa Monica, Vromage in West Hollywood, DTLA Cheese in Grand Central Market, the Cheese Cave in Claremont, Monsieur Marcel at the Original Farmers Market, Venissimo Cheese in San Diego and Milk Farm in Eagle Rock.Instagram: @livinginthesprawlpodcastEmail: livinginthesprawlpodcast@gmail.comWebsite: www.livinginthesprawlpodcast.comCheck out our favorite CBD gummy company...it helps us get better sleep and stay chill. Use code "SPRAWL" for 20% off.  https://www.justcbdstore.com?aff=645Check out Goldbelly for all your favorite US foods to satisfy those cravings or bring back some nostalgia. Our favorites include Junior's Chessecakes from New York, Lou Malnati's deep dish pizza from Chicago and a philly cheesesteak from Pat's. Use the link https://goldbelly.pxf.io/c/2974077/1032087/13451 to check out all of the options and let them know we sent you.Use code "SPRAWL" for (2) free meals and free delivery on your first Everytable subscription.Support the podcast and future exploration adventures. We are working on unique perks and will give you a shout out on the podcast to thank you for your contribution!Living in the Sprawl: Southern California's Most Adventurous Podcast is on Podfanhttps://www.buymeacoffee.com/sprawl  Looking to start a podcast? Buzzsprout is the best and easiest way to launch, promote and track your podcast...trust me, I did a lot of research beforehand. Let Buzzsprout know we sent you, support the show and get a $20 Amazon gift card when you sign up.  https://www.buzzsprout.com/?referrer_id=1735110Support the show (https://www.patreon.com/livinginthesprawlpodcast)

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. This week, food writer Jenny Linford, author of 'The Missing Ingredient', explores the role of time in cheesemaking – it's an invisible but important ingredient in cheese. We speak to cheesemonger Andy Swinscoe of The Courtyard Dairy, cheesemaker Giles Barber of Barbers, raw milk cheese advocate, Carlos Yescas, cheesemaker Tim Jones of Lincolnshire Poacher and discuss affinage – the maturing of cheese – with Josh Windsor of Murrays Cheese, in New York City, and Rhuaridh Buchanan of Buchanan's Cheesemongers, London. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, explores the allure of a good cheese shop. Jenny talks to cheesemongers Miranda Bubb-Humfryes of Neal's Yard Dairy, Andy Swinscoe of The Courtyard Dairy and Anne Saxelby of Saxelby Cheese in New York City. Sue Cloke of Cheese at Leadenhall, Fran Warde of new cheese market Cheesewick and online cheese retailer Edward Hancock of Cheese Geek. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

With anti-vaxxers digging their Skechers in and COVID variants surging, we're reposting one of our most downloaded sketches as a public service. Share it with somebody you'd like to see stuck with a needle. Or a shiv.  Written by Bob Merlotti. Voices by David Pasquesi, David Gerbosi, Katherine Pryor, and Kathy Nagler. Chanting by Dennis Ryan & the Cheesemongers. Mixed by David Gerbosi. 

Today Carlos welcomes three incredible women working to bring diversity to the Cheese industry. The Cheese Culture Coalition's mission is to promote equity and inclusion within the cheese industry by empowering BIPOC communities through education. We welcome Whitney Roberts (President), Agela Abdullah (Marketing Director), and Kyra James (Professor of Curriculum Development) to discuss their experiences working in the cheese industry, the formation of the CCC, and their plans for the future. 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. 

Joe and Tom meet a cheesemonger, eat six cheeses and potentially get gout. Learn all about the Great Cheese War of 1766, Sardinian maggots and how many goats is a lot of goats.Ned Palmer is a brilliant guest, and his book is available now. It's called A Cheesemonger's History of the British Isles. If you read books, and you like cheese, check it out.To support the show on Patreon, go to Patreon.com/JoeMarlerShowTo buy our t-shirt, go to joemarler.co.uk/shop See acast.com/privacy for privacy and opt-out information.

In a festive special, I'm delighted to be joined this week by Rory Mellis from Mellis Cheesemongers. Mellis has a special place in so many foodie's hearts across Scotland, particularly at this time of year, when joining the queue outside one of their branches to choose what cheese will finish off the Christmas meal, has become, for many, synonymous with the beginning of their festive season. They've been providing artisan cheese to customers for over 25 years, so have gone through so much in business, but it's fair to say this year has been like no other. I talk to Rory about how they've adapted and changed up how they work, the importance of connection to their customers, and what difference a mere couple of miles within a city can have on people's tastes…Independent Businesses mentioned in the episode: I.J.Mellis Cheesemongers: https://mellischeese.net/       Instagram: @mellischeeseltdBramble (Mothership - Drinks and Bars): https://mothershipscotland.com/ The Little Chartroom (Restaurant): https://www.thelittlechartroom.com/ Bross Bagels (Bagel bakery and takeaway): https://www.brossbagels.com/   Support the show

In which we discover that kindness can overcome cruelty, a little magic goes a long way and there are many historic cheese related wonders. This is the first of four seasonal story and festive food related episodes to take us through December and lead us to the big midwinter celebration of your choice, I hope you enjoy the slightly different focus. I will let today's story to speak for itself and allow it to weave its seasonal magic spell. The links to the folklore books and historic recipe books can be found at my blog together with additional resources including recipes for Savouries. St John mince pies and Eccles Cakes are on sale currently here The recipe for Welsh Rarebit can be found in their cookery book The Book of St John or if you need good cheese savoury recipe straight away then it can also be found in the Guardian, its about four down the list of great British recipes, please shut your eyes for the first recipe if you're a vegetarian. Links for Cheesemakers and Cheesemongers mentioned in this podcast https://www.quickes.co.uk/ for Cheddar https://www.trethowanbrothers.com/shop.html for Pitchfork Cheddar, Gorwydd Caerphilly http://stichelton.co.uk/ for Stichelton https://cropwellbishopstilton.co.uk/ for Shropshire Blue https://www.cawscenarth.co.uk/ for Perl Las https://www.theoldcheeseroom.com/ for Lypiatt and Baronet https://www.mrskirkhamscheese.co.uk/ for Mrs Kirkham's Lancashire https://www.nortonandyarrow.co.uk/ for Sinodun Hill https://sharpham.com/buy/sharpham-ticklemore-goat/ for Ticklemore https://academyofcheese.org/ Academy of Cheese Courtyard Dairy – A wonderful innovative cheesemonger in Yorkshire who won Cheesemonger of the Year at the World Cheese Awards. Neal's Yard Dairy – A fantastic cheesemonger who works long term with British artisan cheesemakers and is at the forefront of the save British cheese movement after the decimation of the industry due to Covid.

Could Paula make it as a cheesemonger, even though she’s basically a vegan? Carly Leisk, owner of Michigan’s “Culture Beer and Cheese” joins us for an unusually cheesy career corner. Plus, Kelly Houseman won an appearance on our show at a CharityBuzz auction - Paula and Adam interview her to get inside the mind of a Nobody. GUESTS Carly Leisk Owner of Culture Beer & Cheese in Brighton, Michigan www.cuturebeerandcheese.com CharityBuzz Winner (Get to Know Our Nobodies Better) Kelly Houseman MS, LLPC MUSICIAN Nobody Dustin Moburg  Euphonium from Caledonia, MN Learn more about your ad choices. Visit megaphone.fm/adchoices

Keep It SimpleEasy Weeknight One-Pot RecipesBy Yasmin Fahr Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Yasmin Fahr: Hi, I'm Yasmin Fahr. I'm the author of Keeping It Simple, which is full of easy weeknight one pot recipes.Suzy Chase: If you enjoy this podcast, please be sure to tell a friend. I'm always looking for new people to enjoy Cookery by the Book. On with the show. You're on trend for the new year if you're cooking at home more than you used to. Today, 82% of the meals Americans eat are prepared at home, a much higher percentage than a decade ago. With Keeping It Simple, we will have dinner on the table in the time it takes to drink a glass of wine or two. Tell us about that.Yasmin Fahr: Well, first, I came up with the recipes because I was writing a column for Serious Eats that was easy weeknight dinners in one-pot. At a time I was writing it, I was working as a hotel inspector, so I was traveling all over the world for two to three weeks of every month, so I needed to make recipes that were easy enough to do because I was super tired from traveling, but also were good for me because I've been eating out all the time. I took that same approach to the book because even if you're not traveling a lot, I think we're all really busy and want to make delicious, fun, beautiful meals, but don't always have the time to do so. That's really the need I was trying to meet with this book.Suzy Chase: Okay. Before we get on with the book, what is a hotel inspector?Yasmin Fahr: Yeah, so it does sound like an interesting job-Suzy Chase: I'm sure everyone asked you.Yasmin Fahr: ...and it was. Yeah, it's definitely unusual. Basically I was working as a luxury hotel, restaurant and spa inspector. I would travel to these properties, stay there, and then evaluate them and then write a report. We were trying to figure out if they were five or four star properties. That's why I was going. It was kind of an amazing job to be paid to travel the world and eat and stay in incredible places. Definitely a dream job.Suzy Chase: These recipes in this cookbook are faster than delivery. Can you talk a little bit about that?Yasmin Fahr: Yeah. I think going back to that same idea of people wanting to make really good meals, but not having a lot of time, I was thinking, okay, so delivery probably takes what, 30 to 40 minutes by the time you figure out what you want and order, and then I want these recipes to be ready in that same time to be really simple and approachable, but also fun and beautiful.Suzy Chase: Describe the four recipe icons sprinkled throughout the book.Yasmin Fahr: Yes, I really love these. Thank you for asking. We have four and the first one is the efficiency moves, which is basically tips on how to approach the recipe. I think a lot of times when you have something you haven't made before, it's kind of overwhelming to know where to start and what to do. This really tells you how to approach the whole thing, what to do during downtime, whether it's drinking a glass of wine or cleaning up. You can totally ignore this if you don't like to be told what to do. I get that, but it's meant more to be helpful.Yasmin Fahr: Then there's recipe notes which are just small tips on good things to know for the recipe, and then we have swap out some variations, which are for seasonal ingredients or if something is kind of hard to find or let's say you hate cilantro, you get tips on what to switch it out with. The last one is leftover notes. A lot of times you may have some extra [inaudible 00:03:27] the recipes, so it's ways to be kind of creative and use them for lunch or dinner the next day.Suzy Chase: Let's talk meatballs.Yasmin Fahr: Yay.Suzy Chase: Tell me the story about how meatballs got the better of you.Yasmin Fahr: It's kind of embarrassing. I love meatballs, so I guess it first started when I went to the Little Owl in New York City in the West Village, and they have these amazing gravy meatball sliders that are so good. I even wrote an article or a research paper at NYU about spaghetti and meatballs because I wanted to figure out how the dish come to be because it's a very American thing because in Italy they have them as two separate courses. Obviously I've been obsessed with meatballs for a while and I went to this event at the Food & Wine Festival called Meatball Madness. Obviously I was super excited and I tend to get... I mean, I love food, but I tend to get really excited. When I saw it was meatballs, I was like, "Oh my God."Yasmin Fahr: I just ate so many in a really short amount of time. While I love them, I don't eat that much meat all the time. I think my body was like, what did you just do? I definitely didn't feel great after. The meatball recipe in the book is a little bit lighter than the ones I was eating at that time.Suzy Chase: Okay. The Little Owl is around the corner from me, and I've never had their meatballs. What is so special about those meatballs?Yasmin Fahr: Oh, you have to go. I'm obsessed with them. They're made veal pork and beef, and they have this incredible kind of lightly spiced tomato sauce, and they're on... I think it's a Parmesan bun and then with a little bit of [inaudible 00:04:57] You just bite into it. The sauce kind of drips down and they're like the perfect size. They're more sliders, but small and bite size. They are so good, and that restaurant is just one of my favorites. It's super beautiful. I love the show Friends, so the fact that it's in the Friends building, all of it. I was like, oh, this is meant to be. Yes, I highly recommend them.Suzy Chase: It seems like everyone has a go-to meatball recipe. I would love to discuss your baked chicken and ricotta meatballs on page 41. What's the backstory of this recipe?Yasmin Fahr: Yeah, so obviously I have a thing for meatballs, but during the week night I want something that's a little lighter and not quite as heavy. I made ones with chicken, which tastes a bit lighter, and ricotta, which is super flavorful and adds a really like creamy and light texture to the meatballs, and then serving it with broccolini and lemon slices. It's really bright, tons of vegetables, and it's really easy to eat and make on a week night.Suzy Chase: What's the first step? What's the first thing we do?Yasmin Fahr: First, we take the sheet pan and toss the broccolini with the lemon in olive oil and set that aside, and then we make the meatball. In a mixing bowl you, beat the egg, add the garlic, ricotta, the seasonings like parsley and pepper, breadcrumbs, and meat, and then gently mix it together. Something for meatballs to always know is you don't want to squeeze it really tough or tight or it makes the meat really dense and tough at the end. You want to use your hands to mix it and just make sure that the ingredients are kind of all intermingles. You'll still see bits of meat, but just kind of lightly colored with the herbs.Suzy Chase: I didn't know that. I always tried to squeeze my meatballs together like a golf ball.Yasmin Fahr: Yeah, no, that's fine, but you want them to be kind of like loosely tapped, so not like super dense and tight.Suzy Chase: What does ricotta bring to the flavor profile? I know you said it brings some creaminess, but what does it do for the food?Yasmin Fahr: Well, I think the flavor is really light and mild, but soft. I think it adds kind of an airiness to the overall bite of it, and also it's really nice because you don't really overcook it when you have ricotta in there because it won't get quite as dense or tough as it would if you didn't have that. But if you didn't like ricotta, you could also add some Parmesan anyway or some chili flakes because meatballs are like really personal, so you can kind of make them your own.Suzy Chase: I noticed that you didn't use any onions in this recipe. How come?Yasmin Fahr: I was like, why didn't I use onions? But I think you actually could use some red onions on the sheet pan if you wanted to. They'll get really silky and soft and be really delicious. I think that's a great idea. Next time I'm just going to call you for recipes. I'll be like, "What do you think about this?"Suzy Chase: Oh god. I'm just here to learn.Yasmin Fahr: Right. You're doing great. Good question.Suzy Chase: Then we nestle the meatball. I love how you wrote nestle. We nestle the meatballs between the broccolini and lemon slices for how long and at what temperature?Yasmin Fahr: You want the oven to be hot at about 425, and you're just cooking them for about 15 to 20 minutes until they're cooked through and just turning them over halfway. You can always take a meatball and cut it open to see that there's no pink inside and it's done, but it's a really quick recipe and you want the broccolini also to be crispy. But yeah, it'll be ready really, really fast. Faster than delivery. There you go.Suzy Chase: In the recipe you wrote, use this time to clean up and set the table and have a glass of wine if this stressed you out in way.Yasmin Fahr: Yeah, I know. Well, I think sometimes cooking can be stressful for people and I really want it to be fun and enjoyable. Yes, I'm all about having glass of wine and enjoying yourself during the process.Suzy Chase: How do we freeze these and how can we use leftovers?Yasmin Fahr: Yes, you can definitely freeze them in kind of an airtight container, and then for leftovers, there's so many ways. I love taking a broth or a stalk and then adding some greens like kale or chard and then some noodles and then putting the meatballs and at the end to warm up, or you can eat them over like cooked greens or quinoa, rice with some maybe spinach stirred in and then the meatballs on top with some lemon zest. Yeah, there's a lot of ways that you need them, but they're great.Suzy Chase: In the cookbook, your philosophy says, "Pantry staples will pull you out of your cooking rut."Yasmin Fahr: I definitely believe in that. In my fridge, I have a ton of pastes and condiments like miso, Thai curry paste, dijon, and then outside I always have different rice and noodles, and then I also have fresh herbs and lemons, garlic, onions, these kinds of things. Because I think especially with pastes and condiments, they are such great tools to add a ton of flavor without a lot of time. In cooking, you really build flavor over time and that's a beautiful thing, but we don't always have that time on weeknights. These really do the work for you, which is what's so wonderful about them.Suzy Chase: I've heard you say you can't live without your microplane. Talk a little bit about that.Yasmin Fahr: Yes, it's such a great tool. You can use it for so many things. In the book, I use a lot for grading garlic because it's really quick. You don't really need to mince it or your hands will get smelly, but it's wonderful for lemon zest, Parmesan. You can even use it for ginger. I've also used it for like nutmeg or chocolate to finish like wintery boozy cocktails. Just a really great tool. It's about $15, so it's not super expensive, and it'll will last a long time.Suzy Chase: If we search your recipes online, we will find a common theme. What is that?Yasmin Fahr: Definitely feta. I feel like if you even read some of the comments, if there's a recipe that doesn't have feta, someone's like, "Wait, Yasmin, there's no feta in this recipe?" Clearly people have picked up on it. Yeah, there's an essay in the book called, "I have a thing for feta because I just grew up eating feta and I love it so much." Definitely it's in a lot of the recipes in the book, but I had to take it out of some because my editor was like, "Yasmin, this is not a feta cookbook. You can't have feta in every single recipe." But yeah, so definitely feta.Suzy Chase: That's hilarious. Too much feta. Enough with the feta.Yasmin Fahr: I know. Exactly. Stop.Suzy Chase: What's your favorite kind of feta?Yasmin Fahr: I love Bulgarian feta. Bulgarian feta... Greek feta is technically a protected designation of origin, so it's kind of like champagne that can only be made in champagne discerned specifications. Anything other than Greek feta is supposed to be called a feta style cheese. But the European laws don't really apply as much here, so we still call them Bulgarian feta. Bulgarian feta is always... Oh, can be a mix of sheep's, cow, and goat's milk, but it's usually mostly sheep. It's really creamy and tangy and often found in the brine, which is the kind of salty like murky liquid you see it in. Greek feta is a least 70% sheep's milk and no more than 30% goat's milk. I don't know. I think the flavor of Bulgaria is just something that I grew up with and I really love.Yasmin Fahr: I feel like it adds so much to the dish, like it really can add the creamy component, but it's also really light, and it has a ton of flavor. I say go Bulgarian, but if you can't find that, feta in the brine is equally as good.Suzy Chase: Is Bulgarian easy to find?Yasmin Fahr: I mean, it's going to be at Whole Foods. It'll be at like Cheesemongers, but sometimes in supermarkets you tend to only find those kind of packaged like cryovac feta that's really dry and caky and doesn't have that creamy crumbly texture that you want. I would say try to avoid those if you can.Suzy Chase: What's your favorite recipe in the cookbook with feta?Yasmin Fahr: Oh, that's so hard. I would say the baked feta is one of my favorites. It's in the oven to table chapter. Everything's made in a sheet pan. You put it in, walk away, and then it's ready. This is one that's cooked with kale and chickpeas, some spices, and then blocks of feta. Kale gets really crispy, so do the chickpeas, and then the feta gets even like creamier. It's really delicious. I don't even know how to fully describe the taste of it, and it makes for wonderful leftovers that you can mix it with eggs, again, with grains. This is one I make all the time and even swap out the kale for broccolini, broccoli, mushrooms, and you can change some of the spices for cumin. Just a really easy, simple dish. Once you master the technique, you can definitely make it your own.Suzy Chase: On Monday night, I made your recipe for Miso Ghee chicken with Roasted Radishes on page 28. Can you describe this dish?Yasmin Fahr: Yay. I'm so happy you made it. I love that one. Basically I make a miso-ghee like compound butter. That's when you take a butter and you mix it with herbs or spices. I'm using ghee set of butter in this one. You make it and you put it outside of the chicken, and you kind of lift up the chicken skin and make this little pocket and tuck it in there, so it infuses the chicken with this incredibly intense aromatic nutty flavor. It's just so wonderful and it makes the skin really crispy. You cook it in there, and then halfway through, you add radishes. What I love about radishes is that they taste like potatoes when they're cooked. You get that tasty delicious flavor, but it's a little bit lighter for the weeknight.Yasmin Fahr: Then you can finish it under the broiler and you top it off with some scallions and sesame seeds, and you have a really easy dinner.Suzy Chase: Yes, I don't love radishes, but they totally turn into potatoes when you roast them.Yasmin Fahr: Right?Suzy Chase: It was crazy.Yasmin Fahr: It's so cool. I'm always on the fence about radishes too and someone told me about that and I was like, "This is incredible." Yeah, I've definitely become a fan ever since.Suzy Chase: The miso ghee combination made it so crispy.Yasmin Fahr: It's so good. It just smells so incredible too. If you even take miso and ghee and toss it with soba noodles and some spinach like wilt in there with some scallions on top, it's such an easy weeknight meal and it smells unbelievable.Suzy Chase: My 13 year old said, "miso good." He was trying to be funny.Yasmin Fahr: No, that's cute. Did he like it?Suzy Chase: He loved it.Yasmin Fahr: Oh my God. I feel like having a 13 year old like it is huge.Suzy Chase: Yes.Yasmin Fahr: That's fantastic, right?Suzy Chase: You've done your job.Yasmin Fahr: That's a big compliment.Suzy Chase: Yeah.Yasmin Fahr: Yeah, exactly. Job well done.Suzy Chase: What does this recipe have to do with your holistic facialist?Yasmin Fahr: That probably sounds sort of funny. I started seeing this holistic facialist in Brooklyn about seven or eight years ago and she's so incredible. She really is someone who look at your skin and say, "Oh, you're not..." For me, she was saying, "You're not eating enough meat at this time because you don't have enough minerals." She basically tell my diet just by looking at my skin. She was the one who told me to start drinking bone broth about seven, eight years ago before it kind of became a thing. She says that ghee and butter are really good fats for your skin to kind of keep them plump, and so I began cooking with ghee. Now I use ghee probably as much as I use olive oil. That's how I got hooked on ghee.Suzy Chase: Now for my segment called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Yasmin Fahr: Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well. It's from the late 1800s. The way he writes is just so funny and beautiful, and it's really interesting just to read how recipes were written back then.Suzy Chase: Where can we find you on the web and social media?Yasmin Fahr: My Twitter and Instagram are Yasmin Fahr, so Y-A-S-M-I-N F-A-H-R, and then my website is my full name dot co, rather than dot com.Suzy Chase: Well, thanks, Yasmin, for chatting with me on Cookery by the Book Podcast.Yasmin Fahr: Thank you so much for having me. This was so fun.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Featured on this edition of Pop-Up Submissions... "Broken Soldier" - non fiction from Robert Brown; "The Puzzling Tale of Jigsaw the Giraffe" - middle-grade fiction from Sally McKenna; "The Cheesemongers of Moisy-le-Grand" - middle-grade fiction from Chris Yugay; "Free Me" - mystery/crime from Megan A. Dell; "The Only Road" - historical fiction from Mike Durell. Katie-Ellen's book recommendation is "Odo's Hanging" by Peter Benson. Buy it here: https://amzn.to/2NhGMEQ Michael Jecks's book recommendation is "The Golden Age of Murder" by Martin Edwards. Buy it here: https://amzn.to/2WgLpTC Make a Pop-Up Submission here, and please subscribe to Litopia's channel on YouTube. The winner of each show is immortalised here: https://litopia.com/winners. Pop-Ups on YouTube

Featured on this edition of Pop-Up Submissions... "Broken Soldier" - non fiction from Robert Brown; "The Puzzling Tale of Jigsaw the Giraffe" - middle-grade fiction from Sally McKenna; "The Cheesemongers of Moisy-le-Grand" - middle-grade fiction from Chris Yugay; "Free Me" - mystery/crime from Megan A. Dell; "The Only Road" - historical fiction from Mike Durell. Katie-Ellen's book recommendation is "Odo's Hanging" by Peter Benson. Buy it here: https://amzn.to/2NhGMEQ Michael Jecks's book recommendation is "The Golden Age of Murder" by Martin Edwards. Buy it here: https://amzn.to/2WgLpTC Make a Pop-Up Submission here, and please subscribe to Litopia's channel on YouTube. The winner of each show is immortalised here: https://litopia.com/winners. Pop-Ups on YouTube

Cara Warren has worked in cheese since 2005 and is currently the East Coast Sales Manager for Isigny Sainte Mere. Cara's pairings wow'ed the room at The Cheeses of Europe Interactive Beer & Fromage Event last week, and on the same day Vice Munchies featured her along with a small group of lesbian and non-binary cheese professionals. Elena chats with Cara in studio on the heels of both! Cutting the Curd is powered by Simplecast.

In our second episode of the 2019 Cheesemaking Elements series Elena dives deep into the world of cheese cultures. Culture expert Robert Aguilera explains how culture houses work and why we're starting to see monoculture creep when it comes to starters and adjunct cultures used in cheesemaking. Plus, how the culture supply chain business is changing within the growing cheese industry. Check out the Cheese Science Toolkit Robert mentions at the end of the episode! Cutting the Curd is powered by Simplecast.

Founded in 1940, Murray's Cheese remains a New York City institution. Over the past ten years they've taken their cheese show on the road, and 430 stores later they have made their mark within their Kroger 'Cheese Shops' all around the country. Elena talks with Lauren Toth, Project Manager, Training & Curriculum at Murray’s Cheese about how the Kroger program became such a huge endeavor, and how it all works. Cutting the Curd is powered by Simplecast.

Elena, Diane and Aaron all gather in-studio as an end-cap to our fall season and 2018! This episode features reflections on the cheese industry this year, host-picks for 2018 Cutting the Curd season highlights, lowbrow confessions and a spirited debate on what cheeses should be represented if Mt. Rushmore featured cheese instead of American Presidents. Cutting the Curd is powered by Simplecast.

"The King of Cheese" or as Elena puts it, "The Queen of Umami" – today's show is all about the wonders of Parmigiano Reggiano. Grace Singleton of Zingerman's Deli sheds light on the Consorzio del Formaggio Parmigiano-Reggiano and Elena tastes three different parms live, in studio! Cutting the Curd is powered by Simplecast.

Glenn Hills joins new addition to our host team Aaron Foster in studio to talk about supply chain and how cheese gets from the farm to your face. We'll touch on importing rules, what it's like in the crazy halls of Rungis, the miracle of container shipping, the nightmare of FDA / Customs, what a bonded warehouse is and more! We'll learn all about the litany of things that has to go right, just so you can get that perfectly aged, hand made goat cheese from Switzerland in your local cheese shop for a reasonable price. Cutting The Curd is powered by Simplecast.

On this week's episode host Diane Stemple takes a break from book reviews! Diane chats with 2018 DZTA Scholarship winner Eric Meredith about his project vision and how it's coming along so far. Cutting the Curd is powered by Simplecast.

Elena's fascination with cooperative approaches to business turns to cheesemaking as she looks at unique partnerships among Wisconsin cheesemakers. Today's show features Ann Bates of Landmark Creamery and Chris Gentine of The Artisan Cheese Exchange. Find out how friendly neighbors can be the difference between success and failure in cheese distribution, and Chris offers a surprise comparison between hot rodding cars and making cheese

Elena continues to explore the cheese retail landscape! Today's guests are Laura Downey and Chris Palumbo, owners and cheesemongers of Fairfield and Greenwich Cheese Companies in Connecticut and Cheesemonger Box. Elena, Laura and Chris tackle big questions: how can stand-alone independent 'family-sized' cheese retail compete in today's bifurcated marketplace? What is 'the market' for specialty cheese retail in the United States anyway, and how can a small neighborhood shop cultivate the kind of customer interest needed for success? Cutting the Curd is powered by Simplecast.

Aaron Foster's cheese and specialty food shop, Foster Sundry, has made major Bushwick waves since it landed in 2015. A hospitality haven with a serious cheese selection, go now if you haven't yet been! On this week's show Elena chats with Aaron about what led him to open Foster Sundry and how small business ownership is all shaking out. Plus, surprise, Aaron will be joining the Cutting the Curd host team!

Merryl Winstein is the author of Successful Cheesemaking, a book eight years in the making – a true tome to tommes! (Gotta love a cheese pun.) Diane chats with Merryl on this week's show about her experience making her own cheeses and teaching cheesemaking to students over the years. Listeners will get a sneak peek at this extremely detailed collection of cheesemaking recipes and instructions! Check out Merryl's Facebook page for more info: facebook@successfulcheesemaking Cutting the Curd is powered by Simplecast.

The Cheese Board Collective is a fifty-year-old worker-owned cooperative business located in Berkeley, California. On this week's episode Elena chats with worker-owners and cheese buyers Omri Avraham and Linh Nguyen about the collective's unique operational approach. Some highlights: full-time employees get five and a half weeks vacation each year, everyone makes the same wage and every worker owner has the freedom to pursue creative endeavors within the business and outside of it. Elena sheds tears of joy at the mid-show break! Follow-up note: here's how to spell Linh's favorite cheese: Petit Cattenoz! Cutting the Curd is powered by Simplecast.

Elena takes us out to San Francisco for the 4th annual SF Cheese Fest, hosted by the California Artisan Cheese Guild. Meet the folks behind Achadinha Cheese, Folly Cheese Co., Stuyt Dairy Farmstead Cheese and the cracker folk at Rustic Bakery! Cutting the Curd is powered by Simplecast.

Rob Frie, Director of Operations for Roth Cheese calls in from the heart of America’s Dairyland. Elena and Rob chat about Roth Cheese’s unique cheese selection and their approach to the dairy business. Plus, we learn about Wisconsin’s cheesemaking–and ski destination!–‘Little‘Switzerland’. Cutting the Curd is powered by Simplecast

This year the American Cheese Society competition received 1,954 entries! On today's show the competition's Best in Show winners–Jasper Hill Farm and Cows Creamery–will join Diane to talk about their winning cheeses and how they got to where they are today. Cutting the Curd is powered by Simplecast

Amid the inspiring energy at this year's American Cheese Society conference, Elena chats with Gordon Edgar of Rainbow Grocery about the store's long-standing worker-owned business model and how it all works IRL. Cutting the Curd is powered by Simplecast

Elena chats with Katie Fuhrmann in the studio during a break from Katie's Wisconsin-based cheesemaking. We learn how Katie and her team (many of whom are family members!) have built out their dairy and cheesemaking operations into a full-fledged Agri-tourism destination. Also, Katie reveals the algorithm behind how her family names their cheeses! 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

Clara Diez and Ruben Valbuena of Cultivo chat with Elena about Cultivo, their Neals Yard Dairy-inspired shop in Madrid. Born from an economic need to get their cheeses in front of more customers, we hear how Cultivo is evolving and developing into a full-blown cheese destination and way of life. Cutting the Curd is powered by Simplecast

An in depth look at the how’s and why’s behind the venerable Park Slope Food Coop. Ever wonder how much this trend-bucking store does in sales each week? Listen to find out! Elena chats with Yuri and Britt, who have worked at the coop for a collective 25 years. Cutting the Curd is powered by Simplecast

Joe Salonia and Elena do a tasting on air (hint: the cheese is from Switzerland) and strategize on how to prevent one of the world’s oldest traditions from going extinct. Cutting the Curd is powered by Simplecast

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

Self-proclaimed "cheese legend collector" Peter Gross shares some of his curd-related myths with Greg. Cutting the Curd is powered by Simplecast

Retailing ain't easy, especially in New York City. Agatha and Clair of Belle Cheese chat with us about staying sane and having fun on the eve of the shop’s one-year anniversary in the DeKalb Market. Cutting the Curd is powered by Simplecast

Elena chats with Tess McNamara about the twists and turns in her own cheese career. Tess and Elena talk about the specific challenges and financial realities women face in navigating careers in cheese and give a shoutout to Elena’s all-time shero, Madeleine Albright. Cutting the Curd is powered by Simplecast

Seamus Sheridan chats with Greg about why nibbling on Irish cheese is the best way to celebrate St. Patty’s Day this year and shares tips on running a family cheese biz. 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

Host Greg Blais interviews Mother Noella and sisters from the Abbey of Regina Laudis live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th.

This week on Cutting the Curd, host Diane Stemple is joined on the line by Dr. Catherine Donnelly, editor of The Oxford Companion to Cheese and expert on the microbiological safety of food, . The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more.

Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses. Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the beginner in mind.

This week on Cutting the Curd, Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda & Hazel. Those two goats turned to four and pretty soon Mary had, well, more. A lot of goats means a lot of milk, and so Mary tried her hand at making cheese.

On the season premiere of Cutting the Curd, host Diane Stemple is joined by Lou Di Palo of Di Palo’s Fine Foods in Little Italy. Lou Di Palo travels to Italy several times a year to select the country’s best hand-crafted specialties and to guarantee their excellence every season, year after year. He is also the co-author of Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter.

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.

Waiting in line for groceries sucks! Luckily, Ross, JD, and Kris have your wait entertainment covered as the welcome Emma McCormick to talk all about grocery stores! The gang covers the humble beginnings of the all-in-one market, the economic rise to power of modern grocery chains, Indiana's controversial "religious freedom" (read: gays are icky) law, and our own experiences as former grocery store clerks!This week's beer reviewed is Robert Earl Keen Honey Lager.Theme music is "Just What I Needed" by the Cars. All other music is from Bensound.com.

This is the first ever REAL Country IRISH special filled with highlights from my little adventure through the country mixed with both Irish and Australian tunes from Old Hannah, Tanya Kernaghan, Adam Harvey, Damian Leith, Lee Kernaghan and Catherine Britt... All on the REAL Country IRISH special! Subscribe or listen FREE here: iTunes: http://bit.ly/1fHY1dH TuneIn: http://tun.in/tfQEys Web: http://www.RealCountryMix.com/ Listening on iTunes? We'd love a 5 star review!

This week on Cutting the Curd, host Greg Blais is talking drunken cheese stories with guests Charlotte Kamin and Nate McEllroy of Bedford Cheese Shop, and Matt Rubiner of Rubiner’s Cheesemongers & Grocers. Kicking off the show trying to pry some crazy stories from the guests, Greg recalls a few times working slightly hungover and successfully encourages tales from there. Tune in for a fun episode and hear thoughts on the best, worst, and funniest cheese shop customers, as well as the guests’ favorite cheese and alcoholic pairings. This program was brought to you by The Wisconsin Milk Marketing Board. “My favorite demographic of customer is the arguing couple… and then all of a sudden you’re a relationship mediator!” [14:50] —Nate McEllroy on Cutting the Curd “The best alcohol/cheese pairing I ever had was… vintage port and Montgomery’s Cheddar.” [23:10] —Matt Rubiner on Cutting the Curd

In the last of the Old School vs New School series, Greg Blais is joined by two talented cheesemongers – Emily Acosta of Eataly and Matt Rubiner of Rubiner’s Cheesemongers and Grocers. Hear them both explain how they found cheese as a career, what the world of cheese means to them and what makes a “real” cheesemonger. Find out how the cheese industry has changed over the years and what tools make learning the trade easier in 2014. This program was brought to you by Bonnie Plants. “We didn’t have NYU food studies or cheese caves internships – I made flash cards!” [08:00] -Matt Rubiner on Cutting the Curd “I was fascinated by this process of liquid milk turning into something you could keep for a long period of time.” [10:00] –Emily Acosta on Cutting the Curd

It’s the holiday season, and many folks are wondering, “What’s the best cheese to bring to a family gathering?” Anne Saxelby is joined by two guests who can help you make the right cheese decision: Andy Hatch of Uplands Cheese and Matt Rubiner of Rubiner’s Cheesemongers and Grocers! Tune in to hear Andy Hatch talk about the processes involved with making Rush Creek Reserve- the perfect holiday cheese! How does Uplands Cheese use spruce bark to flavor Rush Creek Reserve, and how often is the cheese washed during the aging process? Later, Matt Rubiner talks about the holiday atmosphere at Rubiner’s Cheesemongers, and how folks at the cheese counter can anticipate the seasonal rush. What cheeses sell best at Rubiner’s during the holidays? Find out all of this and more on this week’s edition of Cutting the Curd! This program has been brought to you by The Wisconsin Milk Marketing Board. “Improvements happen year to year, not batch-to-batch.” [10:00] — Andy Hatch on Cutting the Curd

As Anne Saxelby continues to explore the lives and careers of Cheesemongers across the nation on Cutting the Curd, this week she checks in with Peter Lovis, the warm and charismatic proprietor of the Concord Cheese Shop in New England. Hear his cheese journey and find out why he thinks it’s absolutely necessary to have a face to face interaction with the people selling you your cheese – not a digital relationship. Find out why cut to order is always better and what makes raw milk cheeses so special! This program was sponsored by Academie Opus Caseus. “Now to be a cheesemogner is actually an honorable profession!” [4:00] “How can you buy cheese on the internet!? It’s so wrong to me I can’t fathom how anybody would do it!” [30:00] —Peter Lovis of Concord Cheese Shop on Cutting the Curd

Claudia Bowman has a love for all things cheese. She has taken her passion and her serious education in the skill of making cheese to create McIntosh & Bowman Cheesemonger that focuses on cheese events, education and appreciation events. Just recently Claudia launched Ask The Cheese Monger App to cater for the volume of emails she receives from people's cheese questions. The app now has over 30,000 downloads and plans are to adapt it into a Anroid version.   Listen as Claudia shares her small business journey so far. If Australia's cheese trend is to follow America, Claudia is going to be even busier in the coming years.