Podcasts about forever cheese

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.

Cheeses are alive, and cheeses of all types are influenced by their environment. Once a cheese leaves the caves and enters the suppy chain, we need to do more than cross our fingers that it will make it to a customer in good condition. One of the responsibilites of cheesemongers is to continue to care for cheeses after they arrive to the store. In this episode, we speak with Jen Lopez from Forever Cheese and Catilin Adler from Bedford Cheese Shop in NYC to talk about Cheesemonger Education and ways they are working with cheesemongers nationally and in independent shops.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

In 2019 Americans consumed 31.4 pounds of tomatoes per person, with sales topping $3 billion, and imports accounting for more than $2 billion. That’s why new ag-tech company AppHarvest is growing tomatoes in a 30-acre indoor facility in Appalachia. By targeting the popular vegetable and producing it at scale, the company hopes to change not only how, but where things are grown. On this episode, host Jennifer Leuzzi talks with returning guest David Lee, president of AppHarvest, about robots, creating terroir, and a new vision of farming. Tech Bites Episode 233 is made possible by the generosity of Forever Cheese.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

For some people in the world of food, it isn’t about composing a dish or a cocktail or overseeing a balanced wine list. For some people, it’s just about one thing, one love amidst the trove of food and drink products. For Michele Buster, for the past 26 years, that one thing is cheese.Recently dubbing herself the Head Treasure Hunter when asked what she actually did, Buster has spent many years cultivating expertise in specialty foods of the Mediterranean. Like most people who fall hard for cheese, Buster fed her passion with firsthand experience, living abroad in Italy and Spain, tasting their rich array of cheeses and observing local artisanship with her own eyes. As any good traveler does, Buster built her career on bringing home the treasures she’d tasted abroad and being the voice of the people who made them. Over the past decade, she has been instrumental in shaping the emergence of European products in the American marketplace. She has done this noble work alongside partner-formed Forever Cheese, which focuses on cheeses and specialty products from Italy, Spain, Portugal, and Croatia. When not sourcing products in Europe, Buster frequently travels across the United States, conducting classes and tastings for specialty stores and restaurants. A respected part of the cheese community, she is a member of the prestigious International Guilde des Fromagers. The PDO Sao Jorge Consortium in Portugal inducted her as an honorary member, and she was also recognized with an award from Murcia, Spain, for being the person who most stimulated the agronomy of the region. Buster has been written up on numerous occasions from the Philadelphia Inquirer and News Day to trade magazines like Culture as well as the prestigious Travel and Leisure where she was asked to talk about one of her favorite places in the world. She was featured on the cover of Cheese Connoisseur Magazine and most recently, was profiled by the Wine Spectator as a “One-Woman Flavor Crusade.”In an era where regional and local flavors are at the forefront, Buster is the kind of passionate champion every product needs.Check out what Michele is up to at: https://forevercheese.com/

What’s the sleeper hit of eSports? Farming Simulator 19 from Swiss game tech company GIANTS Software. Launched in 2008, Farming Simulator (@giantsfarmingsimulator) is a game known mostly for its realistic recreation of farm management, where the main objective is more often getting a good yield than “beating” some opponent. The 19th edition sold more than one million copies worldwide in the first 10-days of release. GIANTS Software (@giantssoftware) announced a European Farming Simulator League, kicking off at FArmCon2019, culminating in a finale at Farm Com2020 with winners taking a 250,000-Euro prize. That’s $280,000. Reporting on the story on this episode of Tech Bites (@techbiteshrn) are HRN Interns Aleah Papes and Kevin Wheeler. This episode of Tech Bites was made possible by the generosity of Forever Cheese (@forevercheeseco) an NYC importer of cheese and accompaniments from Spain, Italy, Portugal, and Croatia. Tech Bites is powered by Simplecast.

On a packed episode of Food Talk with Mike Colameco, Mike first sits down with Andrew Tarlow and Anna Dunn, co-authors of Dinner at the Long Table, followed by a cheese tasting with Michele Buster of Forever Cheese. And after the break, Daniel Sklaar talks about his conscious confections at Fine & Raw Chocolate.

Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, with special guest co-host Michele Buster of Forever Cheese.

On Cutting the Curd we have talked about the intersections between cheese and art on previous shows, but this week host Diane Stemple highlights three personal journeys with guests Aaron Kirtz of Forever Cheese, Beth Griffenhagen of Murray’s Cheese and Adam Moskowitz of Larkin Cold Storage. Find out how each guest found cheese and ended up transitioning artistic energy into their respective cheese careers and how the two worlds are not so dissimilar. Whether you’re a food professional with a creative passion or an artist with a love for food, this episode provides great insight into the fusion of expression, art and gastronomy. This program was sponsored by The International Culinary Center. “The overarching thing for me is always being able to take risks – so i jumped into a field that i really didn’t know much about but wasn’t afraid of.” [03:15] -Aaron Kirtz of Forever Cheese on Cutting the Curd “I love taking a big idea and making it small – it’s my favorite way to create things and look at the world.” [07:35] –Beth Giffenhagen of Murray’s Cheese on Cutting the Curd “Once you become an artist, you’re an artist. Once you understand what it means to be an artist you just are.” [09:37] “When you taste cheese it proves god is an artist because the whole flavor profile of cheese comes from biochemistry!” [26:30] –Adam Moskowitz of Larkin Cold Storage on Cutting the Curd

Anne Saxelby and Sophie Slesginer are joined by Michele Buster of Forever Cheese and Mitica on this week’s Cutting the Curd. Forever Cheese and Mitica are importers of European cheeses, almonds, and other goods. Tune in to hear Michele’s start with distributing cheese, how language has helped her importing cheeses, and the differences between different Manchego cheeses. Listen to how FDA regulations have impeded cheese importation, and thus affects the already depressed economy in Europe. Michele loves sheep’s milk cheeses, and hopes that you will, too. This episode has been brought to you by Edward’s. “I never looked to see what people were asking for, it was about us finding things that we were so passionate about, and creating that ‘want’ here.” —Michele Buster on Cutting the Curd

This week on Straight, No Chaser, Katy Keiffer sits down to chat with Steve Jenkins of Fairway Market and Michele Buster of Forever Cheese to have an in-depth conversation on the import/export process as it relates to foreign and domestic artisanal cheese. Find out why Steve thinks the government has made it impossible through regulations and restrictions to price domestic artisanal cheese competitively and how some of the product that gets imported to our country is destroyed for reasons as silly as label misprints. Also find out why Steve believes government mandated testing for olive oil is a nightmare. This program was sponsored by Fairway Market. “Meat actually has a sturdier life than cheese does. You have to use kid gloves to bring cheese in [from abroad].” “We’ve always believed that, as a whole, it’s best to promote all cheese, not just imported cheese.” –Michele Buster of Forever Cheese on Straight, No Chaser “The truth is, the stuff that we import is the most precious and unforgettable food items you could possibly want to get your hands on as an American.” “The [FDA] makes us destroy things with simple labeling errors, not because there was anything wrong with the food. Then they charge you to destroy it! It’s big-mamma government just waltzing around, sitting on everybody’s face and I’ve had it up to here with it.” –Steve Jenkins of Fairway Market on Straight, No Chaser

This week on Straight, No Chaser, Katy Keiffer sits down to chat with Steve Jenkins of Fairway Market and Michele Buster of Forever Cheese to have an in-depth conversation on the import/export process as it relates to foreign and domestic artisanal cheese. Find out why Steve thinks the government has made it impossible through regulations and restrictions to price domestic artisanal cheese competitively and how some of the product that gets imported to our country is destroyed for reasons as silly as label misprints. Also find out why Steve believes government mandated testing for olive oil is a nightmare. This program was sponsored by Fairway Market. “Meat actually has a sturdier life than cheese does. You have to use kid gloves to bring cheese in [from abroad].” “We’ve always believed that, as a whole, it’s best to promote all cheese, not just imported cheese.” –Michele Buster of Forever Cheese on Straight, No Chaser “The truth is, the stuff that we import is the most precious and unforgettable food items you could possibly want to get your hands on as an American.” “The [FDA] makes us destroy things with simple labeling errors, not because there was anything wrong with the food. Then they charge you to destroy it! It’s big-mamma government just waltzing around, sitting on everybody’s face and I’ve had it up to here with it.” –Steve Jenkins of Fairway Market on Straight, No Chaser

This week on Snacky Tunes, Greg & Darin are in the studio together and embark on an epic cheese journey with Michele Buster of Forever Cheese. Later on, Computer Magic stops by to preview her upcoming EP and drops a spaced out set full of originals and influences. This episode was sponsored by Fancy Restaurant Records.