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Episode 14 Aired: Friday, April 25th 2014
Food production, consumption, and waste takes up much more water than you'd think. A look at the interconnectedness of our food, water, and energy systems...and what's being done to cut back on wasted H20.
by Talia Ralph
What could be better than a cheese tour? For cheese enthusiasts - it's worth every penny. On a travel themed episode of Cutting the Curd, Anne Saxelby and Greg Blais chat with Susan Sturman of Academie Opus Caseus and Chris George from Neal's Yard Dairy. Learn about some cheese farm tours, cheese...
A look at the ACS's Certified Cheese Professional Exam - what it is, its role in the cheese industry, who takes it, and why it does (or doesn't) matter...depending on who you ask. By Talia Ralph
What does it look like when a small business scales up in the cheese world? This week's episode of Cutting the Curd answers that question, as host Anne Saxleby is joined by two guests who are in the middle of that process right now. First, hear from Kari Skibbie, Sales Director of Holland's Family...
In a world of industrialized dairy operations that produce milk all year, it may be surprising to find that the essential ingredient in making America's most awarded cheese, is the calendar. By Emma Hammond
The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers looking to learn about the industry. With that, comes controversy. On this week's episode of Cutting the Curd, Anne Saxelby chats with cheesemonger Greg Blais of...
We're profiling some Cheesy Kickstarters this week on Cutting the Curd! Tune in as Anne Saxleby chats with Rynn Caputo about her successful Kickstarter campaign for Caupto Brothers Creamery. The Caputo Brothers Creamery's successful Kickstarter campaign helped them start an initiative to deliver...