Podcast appearances and mentions of jasper hill

Send us a Text Message.Listen as Matt Rubiner recounts nearly two decades in the cheese business, evolving from the early days at a Boston cheese shop to his own store's growth, including the opening of a café to handle seasonal market challenges. His dedication to old-world cheese care methods and high-quality grocery offerings shines through, painting a vivid picture of Rubiner's Cheese Mongers' unique identity. The episode also uncovers the meticulous process behind aging a special Gruyère cheese from Switzerland, exploring the science of crystalline formations in aged cheeses and the artistry involved in cheese judging.Matt's insights into the artisan cheese industry's growth and challenges are a testament to the passion and perseverance required in this field. From navigating import regulations post-9/11 to the surge in culinary craftsmanship since the 90s, the conversation provides a comprehensive look at the evolution of American cheese culture. The episode wraps up with the inspiring story of Jasper Hill in Vermont and their innovative educational initiatives, reflecting the dedication needed to thrive in the artisan cheese world despite economic hurdles and the impact of COVID-19. Tune in for an engaging and informative chat with a true cheese maestro.Thank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

Tune in to hear about the established rock/pop-punk band Jasper Hill and their journey from high school to the big stage. Get to know Jesse, Cambell, Dylan and Jacob, their creative processes, their band dynamics and maybe even get some nuggets of wisdom from the group. Hosted by Cece. Links: https://linktr.ee/jasperhillband https://www.instagram.com/jasperhillband/ https://www.facebook.com/jasperhillband

Curd is the Word Episode 1: Nancy's Hudson Valley Camembert + Jasper Hill Cabot Clothbound Cheddar In this inaugural episode, Brittany shares her journey to learn more about cheese and who makes it. This episode features the Nancy's Hudson Valley Camembert from Old Chatham Creamery in the Finger Lakes region of New York and Cabot Clothbound Cheddar from Jasper Hill in Greensboro, VT. Brittany walks us through the sights, smells,  tastes, and pairing options of each cheese as well as a brief history of the creameries. While these 2 cheeses may be different, they have one thing in common: they're both made with love and elbow grease. Click here for the Comte flavor wheelNancy's Camembert [4:48]: earthy, sweet & softLearn more and buy it hereCabot Clothbound Cheddar [12:59]: nutty, grassy & crumblyLearn more and buy it hereCheese events [1:06]Cheesemonger Invitational: June 25American Cheese Society conference: July 18-23Vermont Cheesemaker's Festival: August 13Birch Run Hills weekly happy hour: FridaysCheese Curd Festival: June 23 & 24My cheeseboard class & tasting: June 29Murica Al Vino Giveaway until June 30! Enter hereFollow my IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

#3. Mateo Kehler, CEO and co-founder of Jasper Hill Farm, a world-renowned cheese maker, discusses meaningful work and combating the commoditization of cheese making by reinvesting capital into rural communities.This conversation with Mateo is both inspiring and educational. Jasper Hill Farm is a shining example of how a deep vision and a commitment to meaningful work can create a lasting legacy. And his story is a reminder that success is not just about making great cheese or running a profitable business. It is about creating something that gives back to the local community.Where to find Mateo Kehler:LinkedInInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:47) Finding meaningful work with Jasper Hill(7:02) Financing a cheese facility(8:54) Jasper Hill's dedication to quality(14:16) Cabot creamery partnership(22:30) Cheese is a form of capital(23:08) Supporting local dairy farms(29:14) Reversing the flow of capital(31:04) How Mateo reiterates Jasper Hill's mission(33:57) Doubling down on quality during the pandemic(36:54) Why diversity is always good with cheese(39:43) Experimenting with microbiology(42:38) Does the quest for quality ever end?(46:08) Jasper Hill wash collaborations with chefs(50:28) Mateo's biggest influence in life

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.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.

Episode 11 is with Callum Powell of Agricola Vintners based in Australia's Barossa Valley. This episode will focus on Callum's background, and the next episode you'll hear him talk more specifically about his two Syrah wines, which by the way come with very high praise from his winemaker peers, notably Fraser McKinley from Sami-Odi. It's impressive because at 28 years old, Callum is one of – if not the youngest winemaker from any country in our book. You might recognize his last name, Powell, as he is the son of Dave Powell, the man who launched Torbreck. In today's episode, you'll hear Callum's coming of age in the wine industry, starting with memories of Torbreck back in the 90s. You'll hear about all the people who have molded Callum's perspective, from his dad to Jean Louis Chave to the folks at Tyrells and Jasper Hill, just to name a few. Callum also shares his take on what it means to be a young winemaker in Australia, pruning vines 4 times his age, and how the notion of terroir – or to use Callum's more literal interpretation – provenance, is viewed in Australia. It's been quite a journey for Callum, and to begin the story, we have to go back to when he was just a twinkle in his parents' eyes... Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

This thousand-year-old protein continues to delight the palettes of artisanal cheese-loving patrons. But how do cheese makers Mateo and Andy Kehler, owners of Jasper Hill since 2003, keep up with so many mass-produced options on the shelves? Though it's a slow, difficult process to arrive at an award-winning cheese – you might even need a cheesemonger like Rich Murrillo to guide you – Mateo shares why a taste is all it takes to birth fine cheese-lovers for years to come.

Tony is a legend of the industry and his awesome wholesale portfolio includes such luminaries as Jasper Hill, Gembrook Hill & Grosset; all vignerons who share a passion for small batch farming and winemaking. #moorstreetwines

Welcome to another month of curdbox! This is the second April that we are teaming up with cheese legend MacKenzie Smith of @GrilledCheeseSocial who's helped us co-curate the Hot and Melty box: a delicious set of cheeses and pairings that both make a great cheeseboard, and also double as an incredible flight of grilled cheese sandwiches. In this podcast, you'll hear Jenn, Julie, and MacKenzie taste their way through three Jasper Hill cheeses: Whitney, Cabot Clothbound, and Vault 5. Pairing up, we have the Hot Pepper Bacon Jam by Terrapin Ridge, Carolina Kettle Bee Sting Sriracha Kettle Chips by 1in6 Snacks, and Raspberry Mostarda by Blake Hill Preserves. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!Follow us @curdboxFollow MacKenzie @GrilledCheeseSocialFollow the producers in this box at:@jasperhillfarm, @terrapinridgefarms, @in6snacks_, and @blakehillpreserves.

This December, we're rounding out the year with Home for the Holidays. Our December box is always a little bit extra, and this year is no different: we have three delicious cheeses with all sweet and festive pairings. In this podcast, you'll hear Jenn and Julie taste their way through LaClare Family Creamery's Goat Cheddar, Meadow Creek Dairy's Appalachian, and the new Whitney from Jasper Hill. Pairing up, we have the Cardamom Crisp Cookies from Unna Bakery, Michigan Cherry Spread from Brownwood Farms, and Dark Chocolate Blood Orange Caramels by Marich Chocolates. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com! 

Feel that chill in the air? It's that time of year when we want to get cozy and so turn to those deeply savory foods to satisfy us. In short, it's for an Umami Bomb. We've got three cheeses and three pairings to harmonize all on the note of umami—that elusive savoriness that makes food feel full in the mouth. This month we have Highlander from Jasper Hill, Raclette with Porcini from Franz Renggli, and Caciotta al Tartufo by Giuseppe. To pair up, we have Teriyaki Tomato Jerky by Bella Sun Luci, Quicos by Mitica, and Sweet Potato Chips by The Billy Goat Chip Company. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!

Western Mines Group (ASX: WMG) managing director Caedmon Marriott joins Small Caps to discuss the company's plans to explore for high-value gold and nickel across its portfolio of Western Australian projects. Western Mines' flagship asset is its Mulga Tank project, where it recently commenced a high-powered electromagnetic survey aimed at finding the exact locations of buried bedrock conductors that could be associated with massive nickel-copper-platinum group elements (PGE) sulphide deposits. The company also recently expanded its Jasper Hill gold project with the acquisition of a neighbouring tenement, consolidating a 3km known mineralised trend on the underexplored Merolia Greenstone Belt. Western Mines' other gold projects include Melita, Youanmi, Rock of Ages, Broken Hill Bore and Pinyalling. It is also actively exploring Pavarotti, which is considered prospective for nickel-copper-PGE.

We're busting into fall with a total banger: Warner's Wonders. This box was a collaboration with Food Network Star Justin Warner (@EatFellowHumans), who wanted some unusual (dare we say, outside the box) cheeses and pairings. What we have are three totally different cheeses and three totally different pairings that come together in a totally delicious box. In this podcast, you'll hear Jenn, Julie, and Justin nosh through the Ocooch Mountain Cheese from Hidden Springs Creamery, Humboldt Fog from Cypress Grove, and Willoughby from Jasper Hill. Pairing up, we have Lemon Pepper Biltong by Brooklyn Biltong, Guava Toasted Corn Crackers by Craize, and Turmeric Garlic Popped Water Lily Seeds by AshaPops. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!

We made it to 2021, which means we deserve a night to cozy up and do nothing but indulge in cheese (and pairings!) and our Fireside Glow box will get you there. In this episode, you’ll hear Jenn and Julie chow down on bloomy and spoonable Mini Harbison by Jasper Hill, a delectable Emmental genuine Swiss cheese from Emmi, and flavor-comb Clothbound cheddar by Cabot and Jasper Hill. To pair up, we have Okina’s savory cheese biscuits from the Basque country, Red Camper’s Cherry Fig mostarda, and Petits Poivrons (aka Sweety Drop peppers) from Trois Petits Cochons.This is the podcast for people who like to eat cheese. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!

This is it: the last month of summer. With our The Grate Outdoors box, we wanted something that could be easily taken on the go and be enjoyed in, well, the Great Outdoors. So lace up your shoes, strap on your backpack, and take a hike—with your box! In this episode you’ll hear Jenn and Julie chow down on three cheddars: a spicy number called Big John’s Cajun from Beehive Cheese, a highly successful experiment to blend the best of the world’s cheddars in Vat 17 by Deer Creek, and a formidable Cave Aged Cheddar, made by Cabot and expertly aged in The Cellars at Jasper Hill. Our three pairings are Fowl Capone Turkey Jerky by Righteous Felon, Pimento Cheese Kettle Chips by Lille’s Q, and Pizootz New York Dill-Infused Almonds by Mad Scientist Nuts. This is the podcast for people who like to eat cheese. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!

Anyone else going stir-crazy indoors? Yes? We thought so. That's why this June, we’re sending our “Hillside Picnic” box to all our curdbox subscribers in hopes that you enjoy these treats outside. On the way there, you can listen to this episode, in which Jenn and Julie make their way through two Jasper Hill original cheeses, Bayley Hazen and Moses Sleeper, and one cheese aged at The Cellars at Jasper Hill, Landaff. This month we’re pairing with French Honey Balsamic Dijon mustard from Edmond Fallot, Saucisson Sec aux Herbes de Provence from NYC’s Les Trois Petits Cochons, and Sea Salt and Black Pepper Pistachios from the Gilded Nuts Snack Co. This is the podcast for people who like to eat cheese. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!

Episode 4 includes live show recordings from the ATC and Jasper Hill. Special thanks to Pat, Lara, and Michael and his Family for contributing. You'll also hear from the most stubborn bottle of wine this side of the Mississippi.

Cheesemaker and entrepreneur Mateo Kehler joins host Aaron Foster to discuss the stark financial realities facing cheesemakers in the time of COVID-19. What does the future look like for American artisanal cheese? And does the current roster of bailouts and stimulus packages do enough?Cutting the Curd is powered by Simplecast.

Let’s ring in the new year right with cheese, cheese, and more cheese! Listen to Jenn and Julie as they chow down on Curdbox’s “SAVORY WINTER” edition. The cheeses in this podcast are Jasper Hill’s Harbison from Vermont, Schärdinger’s Chorherrenkäse from Salzburg, Austria, and Agriform’s Trugole from the Asiago region of Italy. This month the cheeses are paired with Petits Toasts, imported from France and the perfect complement to creamy Harbison, and then topped with Walnut Dijon mustard, also from France, and Beretta’s Italian salami—it's an absolute umami trifecta. This is the podcast for people who like to eat cheese. If you'd like to "eat along", subscribe to your own curdbox at curdbox.com!

What cheeses should you bring to, or serve at a party??Here are the highlights of this week's episode:- Christine talks about Harbison by Jasper Hill Farms- Anne-Marie talks about Komijnekaas (also known as Leyden Cheese or Leidse kaas)- We both talk about social anxiety at parties- Martha Stewart comes up at some point?- Those little crunchy amino acid clusters we love in cheeseSupport the show (http://www.patreon.com/isthisabrie)

Jeff Buck sits down with cheesemonger Jane Bruce (DTLA Cheese) to talk about Belper Knolle cheese - a raw cow's milk cheese from Jumi in Belp, Switzerland. Jane talks about her trip to the Jumi Creamery in Switzerland, and Jeff praises Jimmy Buffett as he tries Belper Knolle for the first time. We end it with a #CheesyMoment story from Jane which shows you can never have too much cheese. For more content be sure to follow us on instagram and twitter @saycheesepod

Jeff Buck sits down with rapper Manus (Broad City, Bojack Horseman) to talk about Calderwood cheese - a raw cow's milk cheese from Jasper Hill Farms in Greensboro, Vermont. Jeff geeks out over how awesome Jasper Hill Farms is, briefly discusses why raw milk is considered better than pasteurized milk, surprises Manus with a hometown treat, and they both kick a freestyle rap about Calderwood. For more content be sure to follow us on instagram and twitter @saycheesepod

On today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting the Curd is powered by Simplecast.

Listen in as Jenn and Guest co-host (and husband) Matt Mason celebrate Raw Cheese Month as the nibble through the "VERMONT IN THE RAW" collection in the April Curdbox. Matt steps in to mix things up but can he compare to Julie's witty banter and insightful cheese queries? Jenn mentions her recent visit to Julie Fei-Fan Balzer's Podcast (Curdcast's regular cohost) "Adventures in Arting" and their talk about The Art of Pairing. Matt and Jenn crack open a local hard cider Prospect's Paradise and then enjoy Grafton Village's 2 year aged cheddar, Ashbrook from Spring Brook Farm and Alpha Tolman by the Cellars at Jasper Hill—all delicious raw milk cheeses from Vermont!The pairings in this podcast celebrate more of the flavors of fall with Stewart Maple's crunchy maple popcorn, Brown Butter Bourbon goats milk caramels from Big Picture Farm, and a super tangy and bright Maple Sriracha Mustard by Butterfly Bakery. This is the podcast for people who like to eat cheese. If you'd like to "eat along" subscribe to your own curdbox at curdbox.com!

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

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com