Episode 59: State of Cheese: Tennessee

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Episode 59: State of Cheese: Tennessee

FromCutting the Curd

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Length:

23 minutes

Released:

Apr 25, 2011

Format:

Podcast episode

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This week on Cutting the Curd Anne Saxelby takes us Tennessee where we talk with local cheese makers Jim and Gayle Tanner of Bonnie Blue Farm and Kathleen Cotter of The Bloomy Rind. The creation of artisan goat cheeses, local cheese markets, and how to create and sustain a small cheese business are all discussed. This episode was sponsored by www.HearstRanch.com

Released:

Apr 25, 2011

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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No Barley, No Beer: Craft Malt Conference Episode 4: Craft Malt Conference Weekend is here! Kick back and chat Craft Malt with Hannah Turner, Director of The MSU Barley and Malt Quality Lab in Bozeman, MT; Hillary Barile of Rabbit Hill Farms in New Jersey; and Jesse Bussard, Executive Director of the Craft Maltsters Guild. Hannah tracks her journey through plant science to studying brewing at MSU. Jesse recollects her own history with agriculture and homebrewing that led her to the Craft Maltsters Guild. After some serious suspense, Hillary dishes on Rabbit Hill Malt House winning Best of Show at the Craft Malt Cup Awards. Cheers to celebrating excellence within the Craft Malt community! by Beer Sessions Radio (TM)
63 min listen

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Episode 59: State of Cheese: Tennessee

Episode 59: State of Cheese: Tennessee

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