Podcast appearances and mentions of laura werlin

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.HRN on Tour is powered by Simplecast.

Almost as ubiquitous as a beer and pretzel, there is the classic pairing of beer with cheese. This pairing is also an excellent gateway into the beer world for those just starting on their beer journey, so we decided to do an episode dedicated to beer and cheese. We welcome Anne Becerra (Cicerone, Speaker, Consultant: annelikesbeer.com) back to the show to talk through her process of pairing beer with cheese. While there are always the classic three C's for pairing beer with food (Compliment, Contrast, Cut), her approach is more organic. She guides us through her method of dissecting the flavors of a beer and how those flavors could act as additional ingredients to the cheese experience. The process is very approachable and easy to follow. In June Anne lead a seminar with cheese expert, Laura Werlin at the Aspen Food & Wine Classic, where they paired seven classic European beer styles with some stunning cheese. This was the first time beer was featured as one of the seminar options.  Anne explains her thought process for selecting these styles for attendees who are more wine drinkers and the feedback she got from them. We of course go down a few rabbit holes... drink more Doppelbock! But it wouldn't be Beer Me without at least one or two diversions. MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license

Wisconsin has always been known for its long history of cheesemaking, but now it may also be known for its incredible artisan cheese festival. Art of Cheese is an exclusive cheese festival created for the world's biggest cheese lovers, and it's happening across downtown Madison and the surrounding communities from Sept. 29 - Oct. 1.   ​Hosted by Dairy Farmers of Wisconsin, this first-time event promises exclusive experiences and tours with behind-the-scenes access to creameries and dairy farms, cheese yoga, a Bubbles and Cheese Brunch and a Cheese Fair Off the Square. The festival will also have interactive classes on everything from cheese pairing to crafting and learning the art of affinage, and a chance to meet (and even dine with) award-winning Master Cheesemakers. The highlight of the weekend will be the first-ever Wisconsin Cheese Ball (the kind where you dance and eat cheese). Pam Jahnke visits with Dairy Farmers of Wisconsin's, Rachel Kerr, about the depth the event brings to enjoying cheese. The complete lineup of events is designed for the truly cheese obsessed. Experience America's Dairyland through 16 unique limited ticketed events, including:   Exclusive Excursions: You'll board a bus and be swept away for a day you'll never forget with access to creameries, farms, cheese experts, award-winning chefs, makers and more. A Journey to the Heartland of Wisconsin Cheese: Spend the day in Southern Wisconsin's Green County with visits to two legendary creameries followed by a coursed lunch at Seven Acre Dairy and ending with a lesson from Marissa Mullen of @thatcheeseplate. Aged to Perfection: A Bourbon & Cheese Excursion: Kick the day off with a cheese sensory class at the Center for Dairy Research, followed by a bourbon and cheese tasting and catered lunch by James Beard Award-nominated chef Daniel Fox at J. Henry & Sons Bourbon. Breaking the Mold in Cheese & Architecture: Start the day visiting the farm and creamery at Uplands Cheese. Then we'll make our way to lunch & a tour of Frank Lloyd Wright designed Taliesin with James Beard Award-nominated chef and host of Wisconsin Foodie, Luke Zahm, who will draw inspiration from local cheeses. Cheesemaking 101: Science for Cheese Geeks: Take a mini course in cheese science at the UW's Center for Dairy Research. Then have lunch at Cadre Restaurant with a group of Wisconsin Master Cheesemakers. The Wisconsin Cheese Ball at Garver Feed Mill: Boogie with Blue, romp with Ricotta, spin with Swiss, or hop with Havarti; it's a cheese party featuring music and cheesemaking royalty. For every ticket sold a donation of cheese will be made to a local food bank. Classes & Seminars at Various Venues Around Madison. Join James Beard Award-winning author such as Laura Werlin, cheese gurus like Liz Thorpe of The People's Cheese™, as well as James Beard Award-nominated chef Luke Zahm to reveal new wonders of Wisconsin Cheese. Cheese Fair & Marketplace: The Cheese Fair Off the Square is open to the public alongside the Dane County Farmer's Market. This pop-up market is your one-stop shop for sampling and purchasing your new favorite cheese directly from makers from around the state.   This ultimate cheese fantasy is just a few months away. Tickets are limited and will go on sale July 13, 2023. Go to ArtofCheeseFestival.com to check out the full line-up of events, stay connected and purchase tickets when they go on sale in July.See omnystudio.com/listener for privacy information.

Laura Werlin, James Beard Award Winning Cheese Expert, Teacher, Authorand a James Beard award-winning author of six books on cheese, a sought-after speaker, spokesperson and media personalityRose McGee, Creator: Sweet Potato Comfort Pie Approach____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

Guest host Diane Tegmeyer talks with author and expert on American cheeses, Laura Werlin.

Good Food explores the two edible art forms that best feature leftovers — the sandwich and taco. Politics professor Aaron Bobrow-Strain looks at the history of white bread in America and how it became so popular and industrialized. Cheese authority Laura Werlin discusses the origin and variations of grilled cheese. Tyler Kord offers riffs on the traditional sub. Wax Paper in LA pays homage to NPR personalities with their sandwiches, and co-owner Peter Lemos explains what goes into an “Ira Glass.”  Gustavo Arellano speaks with Jorge Gaviria about the role of masa in some of Southern California’s best tortillas, and José R. Ralat takes eaters on a journey of America’s regional tacos.

What should you consider when pairing wine and cheese? Why is sparkling wine the perfect pairing for many cheeses? Are there red-flag flavours that signal a bad wine and cheese match? How can you develop your wine and cheese pairing palate? What can you do to make the most of your cheese and wine course when entertaining? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Beard award-winning author, Laura Werlin, one of the planet’s most authoritative writers on cheese and cheese and wine pairings.   Highlights What is the most surprising-but-delicious cheese and wine pairing you need to try? Why do sparkling wine and goat brie work well together? How can you identify a soft-ripened cheese? What should look for when pairing wine and cheese? What are the three types of cheese and wine pairings you can identify? Are there red-flag flavours that signal a bad wine and cheese match? Which wine and cheese pairings should you avoid? Why should you make sure to have sparkling wine on hand for pairing? What can you learn about cheese from Laura's books? How can learning about the different families of cheese simply your life? What should you pair with Limburger cheese? Why are you better off pairing cheese with unoaked vs oaked Chardonnay? What surprising coating will you find on Valencay cheese? How can you develop your wine and cheese pairing palate? What role does texture play in wine and cheese pairing? What rind-related cheese etiquette rule should you always follow? How can you take advantage of the best part of soft-ripened cheese? What's the difference between wine scores and cheese ratings? How is truffle cheese made? How can you pair sweet wines with cheese? What can you do to make the most of your cheese and wine course when entertaining? Why did Laura decide to become a writer, with a focus on cheese?   About Laura Werlin Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.   An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book. Her book, Laura Werlin’s Cheese Essentials, received a James Beard Award nomination. Her most recent book, Mac & Cheese, Please! focuses on one of America’s favourite comfort foods, while two of her other books, Grilled Cheese, Please!, and Great Grilled Cheese focus on the other. Her groundbreaking first book, The New American Cheese, published in 2000, set the stage for what is the American artisan cheese movement today.   Laura has been featured on numerous television and radio segments across the country including Fox & Friends, CNN, QVC, the Martha Stewart Show, the CBS Early Show as well as numerous local television and radio shows. In addition, she has been the subject of instructive yet fun cheese-related videos on the popular website chow.com. She also writes for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray, Culture, Saveur and Cooking Light.   Werlin is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. She is also a regular instructor at The Cheese School of San Francisco. In addition, she serves as the President of the American Cheese Education Foundation and is a member of the American Cheese Society and Slow Food USA.   When she isn’t eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives, or hiking in the mountains, which she loves.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/92.

Laura Werlin is one of the country's foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject.

Who doesn’t love Mac & Cheese? On the monthly book review edition of Cutting the Curd, guest host Diane Stemple is joined by Laura Werlin, a James Beard award-winning author with an unbridled passion for cheese. Laura’s latest book is Mac & Cheese Please, where you’ll find 50 recipes organized by fun topics, such as Classic and Almost-Classic Mac & Cheese, Porky Mac & Cheese, Decadent Mac & Cheese, Lighten Up Mac & Cheese, Veggie Mac & Cheese, Party Time Mac & Cheese, and Breakfast for Dinner Mac & Cheese. The 50 recipes are presented in a fun format, like her previous title, Grilled Cheese Please! She even includes an appendix that includes info on all the food trucks and restaurants that specialize in mac & cheese. Tune in to learn more about one of the most popular dishes in America, and hear the nuances that go into writing a cookbook! Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board. “In many ways, the single subject book format is much easier because I know what the basic idea will be – and then it’s a question of getting creative with it.” [08:00] “If we just keep talking about cheeses we know in the cheese world that others dont – it will stay amongst ourselves rather than reaching a larger group of people who might be interested in these cheeses but don’t know about them. I try to provide gateways into cheese with these books that will encourage people to go further.” [18:00] –author Laura Werlin on Cutting the Curd

W.C. Fields once said: "I cook with wine and sometimes I even add it to the food." Wine: that delicious, mysterious, mystifying fruit of the gods is the subject of The Halli Casser-Jayne Show, Wednesday, January 16, 3 pm ET when our guests will be the delicious Executive Wine Editor for Food and Wine magazine, Ray Isle; the Wine Wise Guy wine expert Anthony Giglio; Laura Werlin, the cheese maven because does anything go better with wine than cheese? And Food and Wine Editor Kristin Donnelly who will offer tips on cooking with wine. Food and Wine's Ray Isle was previously the managing editor of Wine & Spirits. He is a frequent guest on the Today show with his pals Hoda Kotbe and Kathy Lee Gifford. Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He is a journalist, sommelier, educator, author and raconteur who has written many books. Lauren Werlin is a James Beard award-winning author and one of America's foremost authorities on cheese. She is the award-winning author of six cheese-centric books including her latest Mac & Cheese. Food & Wine magazine associate editor Kristin Donnelly completed the professional program at The Institute of Culinary Education in Manhattan. She loves to cook with wine. The Halli Casser-Jayne Show is Talk Radio for Fine Minds and Lovers of Fine Wine and Cheese.

Cheese. It comes in more than 2,000 varieties – hard, soft, fresh and aged - and it’s been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.

"Terroir" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.

Laura Werlin, author of Laura Werlin's Cheese Essentials and noted cheese expert, knows cheese rights from cheese wrongs. She's got pointers ranging from the serving to the cutting of cheese, with a little bit of rind etiquette along the way.

Laura Werlin, author of Laura Werlin's Cheese Essentials and noted cheese expert, shares a basic tip of wine and cheese pairing: Don't pair a big red wine (like a Cabernet) with a delicate cheese (like a Brie). Save the bigger wines for sharper or more pungent cheeses.

Laura Werlin, author of Laura Werlin's Cheese Essentials and noted cheese expert, shares her take on the question of the rind. Our first CHOW Tip on this topic was hotly debated on Chowhound, so we look forward to hearing thoughts on this one.