Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.
Anne Saxelby speaks about National Dairy Month and Wisconsin Cheese with Jeanne Carpenter Author of the blog www.cheeseunderground.blogspot.com and Bill Schlinsog, a Veteran Cheese and Butter Grader for the Wisconsin State Department of Agriculture.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
“Who’s Your Daddy?” This week Anne talks about breeding and genetics with Rick Feete and Laini Fondiller.
On this week’s Cutting the Curd, Anne speaks with the author of the acclaimed book “Milk: The Surprising Story Of Milk Through The Ages”.
On this week’s episode of Cutting The Curd, Anne talks with Michael Lee of Twig Farms about making cheese in Vermont.
This week on Cutting The Curd, Anne and guest co-host Nicole Slaven talk with Tia Keenan, who is at the American Cheese Society’s Annual meeting
Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. She’s joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter & Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web.
This week, Anne Saxelby is joined by two very special guests. Anne Mendelson & Mary Habstritt join the show for a special one-hour discussion on the history of milk trains, milk quality, and the bottling process.
On the latest episode of Cutting The Curd, Anne Saxelby is joined by Jasper Hill Farm co-founder & cheese guru Mateo Kehler. He tells the story of Jasper Hill Farm, and gives some invaluable insight into the intricacies of cheesemaking.
This week, Anne sits down with Chris Gray of Consider Bardwell Farms and talks about his history in the music business and how it relates to his current life as a cheese monger.
Chris Bradley from Gramercy Tavern comes by and talks about his involvement in the cheese community. Also on the show, Mateo Kehler.
