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Episode 21 Aired: Friday, April 25th 2014
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's better than beer & cheese? This week on Cutting the Curd, Anne Saxelby invites Jimmy Carbone, host of Beer Sessions Radio and Greg Blais, cheesemonger at Eataly for an on-air beer and cheese pairing and discussion! Tune in and learn how grains play into both cheese and beer - and what...
What does a cheese cave feel and smell like? Why is mold on cheese a good thing? HRN's own Leah Eden goes spelunking in some modern cheese caves in order to get schooled on the importance of mold and humidity in the cheese-aging process. Thanks to our sponsor, The Wisconsin Milk Marketing Board.
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
This week on Cutting the Curd, host Diane Stemple interviews Janet Fletcher, food writer from Napa Valley and author of Cheese and Beer. Janet writes a weekly column in the San Francisco Chronicle where she reviews cheeses, and gives a beer or wine pairing suggestion at the end. Tune in to hear...
Chef Kyle Knall talks about the uniqueness of Wisconsin cheeses, and how modern creameries are combining tradition with innovation. How does Chef Knall use some of these rarities in his cooking? Tune in and find out. By Joe Galarraga
The results are in! This year's Cheesemonger Invitational in San Francisco was a huge success and a winner was crowned - Perry Soulos! Tune in and hear from both Perry and the organizer of the wildly successful event - Adam Moskowitz. Hear how cheesemongers faced off, what plans are in store for the...