Episode 255: Tradition/Transhumance

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Episode 255: Tradition/Transhumance

FromCutting the Curd

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Length:

38 minutes

Released:

Mar 7, 2016

Format:

Podcast episode

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Alp cheeses are a delicious byproduct of transhumance - the seasonal movement of people with their livestock between fixed summer and winter pastures. On todays episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss Alps. [3:45] [17:10] [34:30]

Released:

Mar 7, 2016

Format:

Podcast episode

Titles in the series (100)

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 18: Jimmy Carbone, Claire Hartten & Carolyn Steel: Anne Saxelby, Jimmy Carbone and Claire Hartten are joined by author Carolyn Steel who talks about Sitopia, Waste, Efficiency and Traceability by Cutting the Curd
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Episode 15: Conrad Hosier & Sarah Zebrowski: This week on Cutting The Curd, Anne talks with Conrad Hosier and Sarah Zebrowski about sourcing and distributing artisan cheese. by Cutting the Curd
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Episode 50: Tia Keenan, Daphne Zepos & Matteo Kehler: This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Ma by Cutting the Curd
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Episode 23: Bennoit Breal & Stephanie Wang: Annes parents stop by, along with Bennoit Breal and Stephanie Wang-Breal to talk cheese and Stephanies new documentary. by Cutting the Curd
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Episode 255: Tradition/Transhumance

Episode 255: Tradition/Transhumance

Description

Titles in the series (100)

More Episodes from Cutting the Curd

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