A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
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Episode 107 - Daphne Zepos Tribute
Artist:
Anne Saxelby
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On the latest episode of her podcast Cutting The Curd, Anne Saxelby remembers Daphne Zepos, a luminary of the cheese world who passed away recently after a battle with lung cancer (the NYTimes’ obituary is here). Education was Zepos’ passion, and she requested that donations in her memory be made to the American Cheese Society’s Education Foundation.
On today’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are remembering the life and work of cheesemonger, educator, writer, and chef Daphne Zepos. Anne and Sophie speak with two call-in guests for the occasion. Ari Weinzweig of Zingerman’s recalls Daphne’s passion and eloquence when it came to cheese. Ari also talks about some trips he took with Daphne in pursuit of good cheese, and her dedication to spreading the word about cheese and food education. Katherine Alford, currently of The Food Network, was Daphne’s teacher at Peter Kump’s New York Cooking School, better known as The Institute of Culinary Education. Listen in to hear Katherine reminisce about a trip to Daphne’s childhood home in Greece, where they watched shepherds milk goats and create cheese in the most traditional of ways. To contribute to Daphne’s cheese education vision, please visit Cheesefoundation.org and make a donation in Daphne Zepos’ memory.
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 foodie podcasts in addition to Cutting The Curd.
(Photo ©2012 NYTimes.com)
On the latest episode of her podcast Cutting The Curd, Anne Saxelby talks to…Me! (Wait, what?) Yes, that’s right, your humble Cheese Notes blogger was a guest on the Cutting The Curd podcast, discussing urban cheesemaking, the subtitling project I did for “The War of the Stinky Cheeses”, and cheese in general. I was tremendously honored, not to mentioned surprised, to have been invited to appear on this podcast, of which I’ve been a regular listener and fan for a long time now, but there I was recently at the Heritage Radio Network studios at Roberta’s in Bushwick (the recording facilities are located in converted shipping containers in the backyard), talking cheese with the one of American cheese’s foremost champions, Anne Saxelby, and her cohost Sophie Schlesinger.
So, enjoy! (And yes, this is my first time on radio in case you can’t tell ;) ). And a million thanks again to Anne and Sophie for having me.
You can listen at Monday April 16th, at 5:30 for the initial web broadcast, or download the podcast later:
http://www.heritageradionetwork.com/programs/14-Cutting-the-Curd
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Episode 96 - Urban Cheesemaking with Matt Spiegler
Artist:
Anne Saxelby
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Here’s the embedded version of the Cutting the Curd episode…
Cutting the Curd - Episode 96 - Urban Cheese Making with Matt Spiegler
It’s time for more urban cheese making on Cutting the Curd! This week, Anne Saxelby and Sophie Slesinger talk with Matt Spiegler- web developer by day, and cheese maker by night. Tune in to hear Matt’s first memories of cheese, his initial interest in making his own cheese, and what types of cheeses he prefers to make. Hear about how Matt translated a French cheese documentary into English, and his self-imposed ‘365 Cheese Challenge’. Learn more about Matt’s cheese infatuation at Cheese Notes. This program has been brought to you by Hearst Ranch.
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 foodie podcasts in addition to Cutting The Curd.
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Episode 95 - Mexican Cheese
Artist:
Anne Saxelby
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On the latest episode of her podcast Cutting The Curd, Anne Saxelby talks to Carlos Yescas of Lactography.com and cheesemakers Catalina Rivera and José Trejo about Mexican cheese:
Cutting the Curd - Episode 95 - Mexican Cheese
This week’s Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep’s milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market.
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 foodie podcasts in addition to Cutting The Curd.
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Episode 91 - Goats!
Artist:
Anne Saxelby
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On the latest episode of her podcast Cutting The Curd, Anne Saxelby talks Goats!
Cutting the Curd - Episode 91 - Goats!
Today’s episode of Cutting the Curd is all about goats! Tune in as Anne Saxelby and Sophie Slessinger chat with Louisa Conrad of Big Picture Farm in Vermont about all things goat. Learn how she fell in love with goat cheese and what makes kidding season such a crazy time of year. Find out about how the seasons affect the milk and cheese and what makes goats such unique creatures! Later on, they catch up with Gregory Bernhardt and Hannah Sessions of Blue Ledge Farm who are also in full-blown goat mode.
Learn more, listen, or subscribe to the podcast at the episode page on Heritage Radio Network. And Louisa is also on Tumblr at icelandicbutterflies.tumblr.com.
Anne Saxelby, Dairy Queen
Edible Manhattan has a profile of the Lower East Side’s reigning queen of cheese, Anne Saxelby.
For five years, Saxelby has acted as a talent agent for the best local cheesemakers, winning many of them places in bigger shops, on restaurant menus and in our mouths and minds. “Anne is the most sophisticated boutique fromagère—or cheesemonger— in the U.S.,” says Daniel Boulud, one of the country’s most respected chefs, and a proud cheese-loving Frenchman to boot.
It’s an in-depth profile and well worth the read, especially for anyone hoping to find their way into the cheese world, as her path from art world to cheesemonger was unconventional and inspired.
(Photo @2012 Edible Manhattan)
Track:
Cheese Education
Artist:
Cutting The Curd
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On the latest episode of her podcast Cutting The Curd, Anne Saxelby talks to Max McCalman of Artisanal, Sasha Anderson of Murrays and Daphne Zepos of the Cheese School of San Francisco about the state of cheese education, the offerings of their respective cheese temples, and the new certification program from ACS. I’ve taken several classes at both Murray’s and the Artisanal Premium Cheese Center — including the 3 day Master Class with Max— and can attest to the excellence of both.
Cutting the Curd - Episode 86 - Cheese Education
Ever want to learn about cheese? Here’s your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market.
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.
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Episode 78 - Food and Occupy Wall Street
Artist:
Anne Saxelby
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On the latest episode of her podcast Cutting The Curd, Anne Saxelby talks to Tia Keenan (@kasekaiserina), Heather Squire and Lorraine Lewandrowsky (@NYFarmer) about Occupy Wall Street’s role, both currently and going forward, in food justice and dairy politics:
Cutting the Curd - Episode 78 - Small Cheese Occupies Big Food
Cutting the Curd gets political with Heather Squire, the coordinator for Occupy Wall Street’s (#OWS ) food preparation and delivery. From washing dishes to feeding over 3000 people in a single weekend Heather explains how her and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen. Delving into another facet of the food justice movement in tandem with Occupy Wall Street is dairy farmer and activist Lorraine Lewandrowsky and fromager Tia Keenan. The group discusses cheese economics and the plight for more transparency which comes from more small dairies and less industrial farming and processing. Learn how you can help this movement, from volunteering to sending food supplies or attending the Occupy Big Food movement.
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Cutting the Curd - Episode 69 - Susan Sturman & ACS Certification
Artist:
Anne Saxelby
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On the latest episode of her podcast Cutting The Curd, Anne Saxelby discusses the new certification program that is in the works at the American Cheese Society:
Cutting the Curd - Episode 69 - Susan Sturman & ACS Certification
This week Cutting the Curd talks cheese and standardization. Anne is joined by Susan Sturman of the American Cheese Society to discuss their new upcoming cheesemonger certification program that will be rolled out at the next ACS conference. Tune in to learn about how you can apply and what the requirements are. Don’t worry, even those with the wackiest cheese resume’s can still apply as Anne and Sue find out.
