In the last of the Old School vs New School series, Greg Blais is joined by two talented cheesemongers – Emily Acosta of Eataly and Matt Rubiner of Rubiner’s Cheesemongers and Grocers. Hear them both explain how they found cheese as a career, what the world of cheese means to them and what makes a “real” cheesemonger. Find out how the cheese industry has changed over the years and what tools make learning the trade easier in 2014. This program was brought to you by Bonnie Plants.
“We didn’t have NYU food studies or cheese caves internships – I made flash cards!” [08:00]
-Matt Rubiner on Cutting the Curd
“I was fascinated by this process of liquid milk turning into something you could keep for a long period of time.” [10:00]
–Emily Acosta on Cutting the Curd