Cutting the Curd

This week on Cutting the Curd Anne speaks to Max McCalman, the author of “Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager”. Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheese

This week on Cutting the Curd Anne spoke with ricotta makers Betsy Divine and Katrina Vahedi. The ladies speak about the allure of fresh cheese, their Italian cheese mentor Salvatore, and what cheese means to the master cheese mongers of Italy.

Anne speaks with John Bunting of John Bunting’s Dairy Journal to discuss the dairy industry and the monetary side of making milk.

Anne talks with Judy Schad of Capriole about making goat cheese more accessible.

Anne Saxelby, Hilary Dennis & Leah Mayor talk about milksheds: what is a milkshed, and how does it affect the quality of what we eat day to day?

Anne talks with Angela Miller, author of “Hay Fever: How Chasing a Dream on Vermont Farm Changed My Life”.

Wanna be a cheese maker? Take notes from Anne Saxelby & special guest Louella Hill of Narragansett Creamery

Anne’s parents stop by, along with Bennoit Breal and Stephanie Wang-Breal to talk cheese and Stephanie’s new documentary.

Anne talks with Veronica Pedraza of Jasper Hill Farm about what it takes to make cheese.

This week on Cutting The Curd, Diana Pittet talks about the origins of cheddar cheese and what it means to American culture.