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Cutting the Curd

Author: Heritage Radio Network

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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.
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Episode 400: Anne Saxelby

Episode 400: Anne Saxelby

2019-11-0400:46:34

For our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby, founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Image courtesy of Coyau / Wikimedia Commons / CC BY-SA 3.0.Cutting the Curd  is powered by Simplecast.  
Tariffs on cheese and specialty products from the EU went into effect on Friday, October 18th. Elena chats with Daniel Schnyder, Director of Imports & Licensing at Emmi Roth and Vice President of the Cheese Importers Association of America, about the final details and how cheese got caught up in the whole aeronautics dispute in the first place.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cutting the Curd is powered by Simplecast.  
On today's book review, Diane interviews cheese industry champion Lassa Skinner. With a new book on cheese boards and Counter Culture production in full-swing, Lassa's cheese plate is full!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cutting the Curd is powered by Simplecast.  
Modern, concscious consumers love to talk about sustainability and supporting small, local dairy farmers, but what does that actually look like for the farmer? It turns out it's not just about buying your favorite artisan cheese at the farmer's market. In this episode, we talk to Dan Brooks of Wayward Goose Farm about one sustainable option for what happens when a dairy cow retires. Cutting The Curd is powered by Simplecast. 
We're on a B Corp kick! Today, Elena profiles another B Corp company in the cheese industry: Rogue Creamery. Marguerite Merritte, Cheese Emissary (aka Marketing Manager) chats about how Rogue became a B Corp and what that status means internally for the team.Cutting the Curd is powered by Simplecast.
In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day.Cutting the Curd is powered by Simplecast.
Elena chats in-studio with Missy Hughes about how the Organic Valley Cooperative works, and Missy's work as Chief Mission Officer and General Counsel. Missy works with legislatures and government agencies as she advocates for nationwide access to organic products, animal welfare, farmworker rights and good stewardship of the earth. Hear how her efforts impact dairy farming and what she sees as top priorities in sustainable agriculture moving forward.Cutting the Curd is powered by Simplecast.
On today's episode Elena chats with Hadley and David Kreitz, co-founders of San Francisco's first urban creamery. The urban-meets-rural reality of a business like Daily Driver presents a unique set of challenges, and also offers a unique payoff for urban customers who love fresh dairy. But, how to pull off what's normally farm-based production in the midst of...San Francisco?!Cutting the Curd is powered by Simplecast.
Diane Stemple is on location in London this week, for Neals Yard Dairy's 40th birthday party! Tune in for interviews with Jason Hinds, David Lockwood, Sara Stewart and Bronwen Percival.Cutting the Curd is powered by Simplecast.
This time sensitive show is devoted to making sense of the potential tariffs on cheeses imported into the U.S. from the European Union. It's clear how the tariffs could impact importers (read: not good for business), but what other sectors of the industry will feel the effects? And, will those effects be all bad, or are there some who stand to gain? Elena will be speaking with Stephanie Ciano of World's Best Cheese to make sense of what's happening, what might happen and what––if anything––can be done about it all.Cutting the Curd is powered by Simplecast.
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