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 stay true to you art with cheese, but if you’re working with two dimensions or sculpture, you’re showing a part of your soul that many people might not be able to identify with.”
— Gianaclis Caldwell on Cutting the Curd