On the latest episode of her podcast Cutting The Curd, Anne Saxelby talks to Gianaclis Caldwell, author of the all-new, instant-must-read cheese making book, Mastering Artisan Cheesemaking (I’ll be posting about my tests from the book, you can see the first one here). 

Cutting the Curd -  Episode 112 - Mastering Artisan Cheesemaking with Gianaclis Caldwell

On this week’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with author and cheesemaker Gianaclis Caldwell. In addition to running Pholia Farm, Gianaclis has written two cheese-themed books, The Farmstead Creamery Advisor and the recent Mastering Artisan Cheesemaking. Like Anne, Gianaclis comes from a studio art background; hear why Gianaclis left the art world to embrace cream and curd. Tune into listen to Gianaclis talk about what she learned from writing her books, and why it was important to filter and edit information to make her books pertinent to beginning cheesemakers. Cheesemaking isn’t necessarily a recipe - so many elements are interchangeable! Hear why cheesemaking can be so fragile, and learn some of Gianaclis’ tips for making reliable cheese. Learn more about the scale at Pholia Farm, as well as the types of cheeses that the farm produces. This program has been sponsored by S. Wallace Edwards & Sons.

You can listen to it here, but you should really subscribe to it via iTunes or listen via the Heritage Radio Network, home to many other great food-related podcasts in addition to Cutting The Curd.