Podcast appearances and mentions of jason hinds

In partnership with Peter's Yard petersyard.com. This week on A Slice of Cheese we're going back to basics. Jason Hinds of Neal's Yard Dairy talks me through how milk is transformed into cheese. We also discuss the where and why of cheesemaking and the rise of Britain's vibrant artisan cheese scene. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, investigates the wonderful world of cheese in America, joined by Jason Hinds of Neal's Yard Dairy, Kate Arding of Talbott & Arding, Emilio Mignucci of Di Bruno Brothers, Mateo Kehler of Jasper Hill Farm. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter's Yard petersyard.com - Join Jenny Linford, cheese expert, as she tells the story of the UK's most loved cheese, now one of the world's most popular, and hear from three top British cheddar makers: Jason Hinds of Neal's Yard Dairy, Cheddar makers: Jamie Montgomery, Mary Quicke and Giles Barber, cheese restaurateur Matthew Carver. 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

Listen again to our podcast from August last year. Neal's Yard Dairy has been a Covent Garden fixture and cheese champion for four decades, so it's very exciting for Sue, Ollie and Holly to welcome Jason Hinds to the studio. He quite naturally knows a thing or two about cheese. The consuming public's love affair with British farmhouse cheeses has been flourishing for some years now, so the team are delighted to see that Jason has brought a selection of the company's UK and Irish-produced stock for sampling. There follows a masterclass on the various types of cheese available too, so pay attention – who knew that different parts of the same cheese could boast different flavours? Oh, and if you're using clingfilm to store your cheddar, stop immediately! Here to offer some insight into Polish cheeses and to talk about his country's native food and vodka is Jan Woroniecki from Kavka Vodka, a Polish distillery that has turned to the production methods that were popular in the 18th and 19th centuries. The result is a distinctive, characterful taste, which Sue admits wasn't quite what she was expecting. With all the cheese in the studio, this naturally sparks a debate about the best drinks to pair with cheese. You might be surprised to learn that the consensus is – not red wine!

McDonald's restaurants in the US are issuing pages of guidance to restaurants to ensure customer and staff safety as they open up after the coronavirus lockdown. Heather Haddon of the Wall Street Journal talks us through them and the concerns of franchisees. We have the latest jobs figures from the US and hear how undocumented workers may be putting their lives at risk with little protection from the pandemic. Also on the programme we examine the race to be the first to produce a coronavirus vaccine. With nations pressuring corporations to make them first in line, Kalipso Chalkidou, Director of Global Health Policy and Senior Fellow at the Center for Global Development reminds us that this is a global emergency that requires all of us to act together. The BBC's Victoria Craig reports on efforts under way to save Britain's cheese industry from collapsing under the weight of coronavirus with Jason Hinds of cheese retailer Neal's Yard Dairy, Joe Schneider, owner of Stichelton Dairy, and Miguel Gomez, associate professor at Cornell University. Rob Young is joined throughout by Paddy Hirsch of NPR in Los Angeles and Stefanie Yuen Thio at TSMP Law in Singapore. (Image: Man wearing face mask walking in front of New York McDonald's, Credit: Getty Images)

Insurance market Lloyd's of London say coronavirus-related claims could cost up to $4.3bn. It estimates the global insurance industry could face a bill in excess of $200bn from the pandemic, and Ashwin Mistry, chairman of British insurance firm Brokerbility discusses what that might mean for consumers as well as companies like his. Also in the programme, we travel to Chile, where the BBC's Jane Chambers reports on some businesses bucking the impact of lockdown. The BBC's Russell Padmore tells us how members of the East African Community, a trading bloc including countries like Uganda, Tanzania and Sudan, have agreed to use digital tracking to monitor the movement of cargo trucks. Plus, the BBC's Victoria Craig reports on efforts under way to save Britain's cheese industry from collapsing under the weight of coronavirus. Jason Hinds of cheese retailer Neal's Yard Dairy discusses a box of cheeses they put together which sold very quickly. Joe Schneider, owner of Stichelton Dairy, which makes one of the cheeses in the box tells us it was a big boost to the firm's bottom line. And Miguel Gomez, associate professor at Cornell University, says the Covid-19 crisis could place a greater emphasis on sales of food directly from small producers like artisanal cheesemakers to consumers.

Join me as I chat to Jason Hinds of Neal's Yard Dairy.  This is an overview of the industry at this time of crisis, we discuss the challenges faced and the opportunities for producers in "The After"

This year in October, I was invited to be a judge for the World Cheese Awards! (Yes, it was as epic as it sounds.) This podcast episode is a recap of my experiences there.The World Cheese Awards are put on my the Guild of Fine Food, and they're in a new country each year. This past year it was in Bergamo, Italy, and 3,800 cheeses were tasted!I talk with Mary Quicke, of Quicke's Cheddar, and she describes why she developed the professional cheese qualification in the UK, the Academy of Cheese.I also got the chance to catch up with Jason Hinds, Sales Director at Neals Yard Dairy. As a member of the international super jury of the awards, he has a unique perspective on the goings on of the event.So, which cheese won? You'll have to listen to the episode to find out!!It's a short and cheerful episode. And on this festive note, I want to say happy holidays to you all! This is my last episode before Christmas and the New Year. Thanks, as always, for listening, and please rate/review if you liked it. Keep it quirky!–Guild of Fine Food–Instagram & Twitter // @guildoffinefoodWorld Cheese Awards // https://gff.co.uk/awards/world-cheese-awards/–Keep It Quirky–Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatieTheme song music by Funky Brian, @bqfunk on Instagram See acast.com/privacy for privacy and opt-out information.

Diane Stemple is on location in London this week, for Neals Yard Dairy's 40th birthday party! Tune in for interviews with Jason Hinds, David Lockwood, Sara Stewart and Bronwen Percival. Cutting the Curd is powered by Simplecast.

Cutting the Curd's annual interview with cheese visionary and thought leader, Jason Hinds. Cutting the Curd is powered by Simplecast.

For centuries the word of God and many biblical acts of worship were outlawed. Today, your greater purpose can be found as we turn back the veil. For more information on Cross Stone Church please visit www.crossstonechurch.org.

There is a God in Heaven that reveals secrets.  In the midst of the days leading up to the biblical Day of Atonement we survey God's prophecy and history and find amazing significance in His eternal feasts. Listen in and be blessed! For more information on Cross Stone Church, please visit www.crossstonechurch.org. 

Hear from the heart of our youth pastor, Jason Hinds, a testimony of God's unbounded goodness and grace.  For each member of humanity you are invited to know the One God, Jesus, as Lord and Savior.  To the one who has yielded his soul and spirit to the Lord of all creation you have an amazing opportunity to draw closer to Him. For more information on Cross Stone Church please visit www.crossstonechurch.org.

In Cutting the Curd's annual episode with Jason Hinds – sales director Neal's Yard Dairy and co-founder of the Essex Street Cheese Co. – Greg and Jason discuss what makes an effective cheesemonger, the difference between tasks and work, and how to curate a cheese selection.

It is true: God has shown his love to all of us throughout all of history. He gave a covenant to the Israelites that has strong ties to us today. And it includes one important action on our part: repentance. And that's not a bad word...it gets us closer to God. Listen in as Jason Hinds reminds you that God loves you. For more information about Cross Stone Church, visit us at www.crossstonechurch.org.   

Jason Hinds joins host Greg Blais in Cutting the Curd’s continuing discussion on lost cheeses. Find out how two World Wars changed the course of traditional English cheese production and about today’s growing renaissance of cheese in the UK. This program was brought to you by Academie Opus Caseus. “We have to sell cheese on the front foot. When you stand in front of a customer and that initial engagement happens there’s an instant you have the fear or no fear. You step forward or step back. If you step back, the customers smell the fear.” [24:00] –Jason Hinds on Cutting the Curd

Jason Hinds points out God's instructions that apply to voting and encourages all Christians to go vote over the next few weeks. For more information about Cross Stone Church, visit us at www.crossstonechurch.com. 

Published July 31st, 2014 Running time: 25 Minutes Jason Hinds of Neal’s Yard Dairy, Borough Cheese Company and Essex St. Cheese Co. is a pioneer in the artisanal cheese movement. He helped develop Neal’s Yard Dairy into one of the most significant food retailers of our time. He started the Borough Cheese Company, which specifically focuses on selling Comté. He’s also co-founder of Essex St. Cheese Co., a cheese importer and wholesaler that focuses on a limited number of perfectly ripened classic cheeses, specially selected at the source. This is Jason Hinds’ story. This program was sponsored by Edwards VA Ham. For more on Neal’s Yard Dairy visit http://nealsyarddairy.co.uk

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