Cutting the Curd 5f6473

<p>We love cheddar cheese. But how much do we really know about this classic food? Tune in to hear Diane Stemple and Gordon Edgar discuss Gordon&#8217;s new book &#8211; <em>Cheddar: A Journey to the Heart of America&#8217;s Most Iconic Cheese</em> &#8211; and learn about what the history of one cheese means to our American cultural identity.</p> <script> var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/book-review-cheddar/cheddar/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Fcheddar.jpg","title":"cheddar","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Fcheddar.jpg","1":332,"2":499,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/book-review-cheddar/gordonedgarpromo/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Fgordonedgarpromo.jpg","title":"gordonedgarpromo","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Fgordonedgarpromo.jpg","1":640,"2":372,"3":false}]'); galleryArrays.push(array); document.write("<div class='galleryHolder gallery_"+(galleryArrays.length-1)+"'></div>"); </script>

<p>Grass-fed milk. GMO grain. Silage. Dry Hay. These are about animal feed many cheese lovers have heard&#8230; but what do they  really mean for cheese, animal welfare and the environment" /></a></p> <p>&nbsp;</p>

<div> <div>Naming a cheese is like naming a child: it says something about the cheesemaker and something about the story of that cheese. On today&#8217;s episode, Greg Blais chats with Debra Dickerson and Thalassa Skinner about what makes an effective cheese name. Also, on the final day for submissions for the FDA Request for Information Regarding Safe Production of Cheese from Unpasteurized Milk, Greg, Debra and Lassa discuss the ACS response to the request and what this call for information could mean for the future of raw milk cheese in the U.S.</div> </div> <p>&nbsp;</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Funnamed-16.jpg"><img class="aligncenter size-medium wp-image-31584" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Funnamed-16-600x400.jpg" alt="unnamed (16)" width="300" height="200" /></a></p> <blockquote> <div style="text-align: center;">&#8220;If a cheese knocks your socks off, you&#8217;re never going to forget that name!&#8221; [<span class="aBn" tabindex="0" data-term="goog_852770854"><span class="aQJ">3:30</span></span>]</div> <div style="text-align: center;"></div> <div style="text-align: center;">-Debra Dickerson on Cutting the Curd</div> <div style="text-align: center;"></div> <div style="text-align: center;">&#8220;A name like &#8220;Fat Bottom Girl&#8217; doesn&#8217;t really tell you anything about the cheese, but it makes you smile and ultimately you will it.&#8221; [<span class="aBn" tabindex="0" data-term="goog_852770855"><span class="aQJ">5:00</span></span>]</div> <div style="text-align: center;"></div> <div style="text-align: center;">-Thalassa Skinner on Cutting the Curd</div> </blockquote>

<p><span data-sheets-value="[null,2,&quot;Mary Izett knows fermentation. As a fellow Heritage Radio host (Fuhmentaboutit), Mary explores fermentation - from beer to cider to cheese - from a home brewer's perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all things fermentation with Mary in this special episode of Cutting the Curd.&quot;]" data-sheets-format="[null,null,641,[null,0],null,null,null,null,null,null,1,null,0]">Mary Izett knows fermentation. As a fellow Heritage Radio host (<em><strong>Fuhmentaboutit!</strong></em>), Mary explores fermentation &#8211; from beer to cider to cheese &#8211; from a home brewer&#8217;s perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all things fermentation with Mary in this special episode of <em><strong>Cutting the Curd</strong></em>.</span></p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fspeedbrewing.jpg"><img class="aligncenter size-medium wp-image-31274" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fspeedbrewing-600x772.jpg" alt="speedbrewing" width="233" height="300" /></a></p> <p>&nbsp;</p> <p>&nbsp;</p> <blockquote> <h4>&#8220;There&#8217;s a lot of new interest in cider. Cider is a very american beverage&#8221; [10:00]</h4> <h4>&#8220;If you&#8217;re using traditional cider apples, you&#8217;re going to get a very different result than with store bought apples.&#8221; [21:00]</h4> <h4>&#8220;Theres something magical about making alcohol at home, sharing something that <i>you</i> made.&#8221; [10:00]</h4> <h4><span data-sheets-value="[null,2,&quot;Mary Izett&quot;]" data-sheets-format="[null,null,641,[null,0],null,null,null,null,null,null,1,null,0]">&#8211;Mary Izett on <strong><em>Cutting the Curd</em></strong></span></h4> </blockquote> <p>&nbsp;</p>

<p><span data-sheets-value="[null,2,&quot;The month of October is American Cheese Month, dedicated to North Americau2019s delicious and diverse cheeses and the farmers, cheesemakers and mongers who bring them from the farm to the table. On this episode of Cutting the Curd, we feature one of America's most prolific cheese states - Wisconsin - and a recent trip taken by a group of decorated cheesemongers, including recent American Cheese Society Official Cheesemonger, James Gentry, and HRN's very own, Jack Inslee.&quot;]" data-sheets-format="[null,null,641,[null,0],null,null,null,null,null,null,1,null,0]">The month of October is American Cheese Month, dedicated to North America’s delicious and diverse cheeses and the farmers, cheesemakers and mongers who bring them from the farm to the table. On this episode of <em><strong>Cutting the Curd</strong></em>, we feature one of America&#8217;s most prolific cheese states &#8211; Wisconsin &#8211; and a recent trip taken by a group of decorated cheesemongers, including recent American Cheese Society Official Cheesemonger, James Gentry, and HRN&#8217;s very own, Jack Inslee.</span></p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fcurds.jpg"><img class="aligncenter size-medium wp-image-31049" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fcurds-600x598.jpg" alt="curds" width="300" height="300" /></a></p> <p>&nbsp;</p>

<p><span data-sheets-value="[null,2,&quot;This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro's career, but what exactly is cling wrap and how was it invented? Tune in to hear guests Dave Arnold, host of Cooking Issues and co-owner of Booker and Dax, and Nick Bayne, Cheesemonger Invitational Champion, talk all things cheese storage with Anne Saxelby as host.&quot;]" data-sheets-format="[null,null,641,[null,0],null,null,null,null,null,null,1,null,0]">This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro&#8217;s career, but what exactly is cling wrap and how was it invented? Tune in to hear guests Dave Arnold, host of Cooking Issues and co-owner of Booker and Dax, and Nick Bayne, Cheesemonger Invitational Champion, talk all things cheese storage with Anne Saxelby as host.</span></p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-05-at-5.33.02-PM.png"><img class="size-full wp-image-30584 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-05-at-5.33.02-PM.png" alt="Cheese Storage" width="350" height="384" /></a></p> <blockquote> <h4>&#8220;The fattier the cheese the greater the transfer you&#8217;re going to get of that nasty, plastic aroma.&#8221; [21:00]</h4> <h4>&#8211;Dave Arnold on Cutting the Curd</h4> </blockquote> <p>&nbsp;</p>

<p><span data-sheets-value="[null,2,&quot;If you've ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be... but why aren't there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual ion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy. &quot;]" data-sheets-format="[null,null,513,[null,0],null,null,null,null,null,null,null,null,0]">If you&#8217;ve ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be&#8230; but why aren&#8217;t there more cheeses made from water buffalo milk? In the first segment of this <em>Cutting the Curd</em> episode, Brian Foley of Riverine Ranch and Addie Raghavan answer this question, sharing their mutual ion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy.</span></p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2Fwater-buffalo.jpg"><img class=" wp-image-30355 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2Fwater-buffalo-600x265.jpg" alt="water buffalo" width="632" height="280" /></a></p> <blockquote> <h4><span data-sheets-value="[null,2,&quot;If you've ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be... but why aren't there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual ion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy. &quot;]" data-sheets-format="[null,null,513,[null,0],null,null,null,null,null,null,null,null,0]">&#8220;For the United States, we see it as an under utilized animal. They&#8217;re very docile, have very low impact on the land.&#8221; [17:00]</span></h4> <h4><span data-sheets-value="[null,2,&quot;If you've ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be... but why aren't there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual ion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy. &quot;]" data-sheets-format="[null,null,513,[null,0],null,null,null,null,null,null,null,null,0]">&#8211;Brian Foley on Cutting the Curd</span></h4> </blockquote> <div> <blockquote> <h4><span data-sheets-value="[null,2,&quot;If you've ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be... but why aren't there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual ion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy. &quot;]" data-sheets-format="[null,null,513,[null,0],null,null,null,null,null,null,null,null,0]">&#8220;I feel that buffalo milk is the next frontier as far as cheesemaking goes.&#8221; [24:20]</span></h4> <h4><span data-sheets-value="[null,2,&quot;If you've ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be... but why aren't there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual ion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy. &quot;]" data-sheets-format="[null,null,513,[null,0],null,null,null,null,null,null,null,null,0]">&#8211;Addie Raghavan on Cutting the Curd<br /> </span></h4> </blockquote> <p>&nbsp;</p> </div>

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. This week on Cutting the Curd, host Diane Stemple is in studio with David Asher, author of "The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses," who seeks to influence cheesemakers to adopt more natural, sustainable practices. Preaching a traditional, but increasingly countercultural, way of making cheese?one that is natural and intuitive, grounded in ecological principles and biological science?Diane goes behind the scenes of the book and uncovers David's path to natural cheesemaking. This program was brought to you by The Wisconsin Milk Marketing Board. "I believe that there's a healthy community of microbes out there that can help cheesemakers practice a very safe, traditional cheese making." [18:10] "I will not necessarily choose certified organic cheese over not certified organic cheese. The organic regulations really just apply to the production of milk rather than the production of the cheese." [24:25] --David Asher on Cutting the Curd

<p>Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment.  This week on <em>Cutting the Curd</em>, host Diane Stemple is in studio with David Asher, author of &#8220;The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World&#8217;s Best Cheeses,&#8221; who seeks to influence cheesemakers to adopt more natural, sustainable practices. Preaching a traditional, but increasingly countercultural, way of making cheese?one that is natural and intuitive, grounded in ecological principles and biological science?Diane goes behind the scenes of the book and uncovers David&#8217;s path to natural cheesemaking. This program was brought to you by the <a href="http://eatwisconsincheese.com" target="_blank">Wisconsin Milk Marketing Board</a>.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FScreen-Shot-2015-09-14-at-5.14.46-PM.png"><img class="size-full wp-image-29830 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FScreen-Shot-2015-09-14-at-5.14.46-PM.png" alt="Screen Shot 2015-09-14 at 5.14.46 PM" width="615" height="770" /></a></p> <blockquote> <h4>&#8220;I believe that there&#8217;s a healthy community of microbes out there that can help cheesemakers practice a very safe, traditional cheese making.&#8221; [18:10]</h4> <h4>&#8220;I will not necessarily choose certified organic cheese over not certified organic cheese. The organic regulations really just apply to the production of milk rather than the production of the cheese.&#8221; [24:25]</h4> <h4><em>&#8211;David Asher on Cutting the Curd</em></h4> </blockquote> <p>&nbsp;</p> <p>&nbsp;</p>

Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by Daphne Zepos Teaching Award, which was established in 2013 in order to promote the sharing of knowledge between Europe and young cheese professionals in the U.S.. On today's episode of Cutting the Curd, host Greg Blais talks with last year's award recipient Emily Shartin and this year's recently announced recipient, Tom Perry. This program was brought to you by Heritage Foods USA. "What if you can't have a cave - how do you still incorporate some of these techniques, this way of thinking, into what you do?" [13:00] --Emily Shartin on Cutting the Curd

<p>Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by Daphne Zepos Teaching Award, which was established in 2013 in order to promote the sharing of knowledge between Europe and young cheese professionals in the U.S.. On today&#8217;s episode of <i>Cutting the Curd,</i> host Greg Blais talks with last year&#8217;s award recipient Emily Shartin and this year&#8217;s recently announced recipient, Tom Perry. This program was brought to you by <a href="http://www.heritagefoodsusa.com">Heritage Foods USA</a>.<br /> <P><br /> <center><br /> <img src="http://s3.amazonaws.com/hrn/photos/1784/original/image1_2_.PNG?1439240760" width=400><br /> </center><br /> <P></p> <h4> &#8220;What if you can&#8217;t have a cave &#8211; how do you still incorporate some of these techniques, this way of thinking, into what you do?&#8221; [13:00]<br /> <P><br /> &#8212;<i>Emily Shartin on Cutting the Curd</i></h4>

Farming is in Inga Witscher's blood. A fourth generation farmer, Inga talks to host Greg Blais about her ion for sustainable agriculture and her family's creative solutions for maintaining a viable organic farming business. She is also the host of her own television show - Around the Farm Table. Rachel Perez s in the studio to give an update on this year's American Cheese Society Conference, which ran from July 29 - August 1st in Providence, Rhode Island. This program was brought to you by Academie Opus Caseus. "If I do things the way nature intended, there's a good chance I'll be able to do that longterm." [6:13] "We need more small farm cheese makers!" [12:34] --Inga Witscher on Cutting the Curd "It's important that the FDA comes and reaches out to the cheese community so that we can work on policy that makes sense together." [33:06] --Rachel Perez on Cutting the Curd

<p>Farming is in Inga Witscher&#8217;s blood. A fourth generation farmer, Inga talks to host Greg Blais about her ion for sustainable agriculture and her family&#8217;s creative solutions for maintaining a viable organic farming business. She is also the host of her own television show &#8211; Around the Farm Table. Rachel Perez s in the studio to give an update on this year&#8217;s American Cheese Society Conference, which ran from July 29 &#8211; August 1st in Providence, Rhode Island. This program was brought to you by <a href="http://www.academie-mons.com">Academie Opus Caseus</a>.<br /> <P><br /> <center><br /> <img src="http://s3.amazonaws.com/hrn/photos/1766/original/Cutting_the_Curd.jpg?1438631157" width=400><br /> </center><br /> <P></p> <h4> &#8220;If I do things the way nature intended, there&#8217;s a good chance I&#8217;ll be able to do that longterm.&#8221; [6:13]<br /> <P><br /> &#8220;We need more small farm cheese makers!&#8221; [12:34]<br /> <P><br /> &#8212;<i>Inga Witscher on Cutting the Curd</i><br /> <P><br /> &#8220;It&#8217;s important that the FDA comes and reaches out to the cheese community so that we can work on policy that makes sense together.&#8221; [33:06]<br /> <P><br /> &#8212;<i>Rachel Perez on Cutting the Curd</i></h4>

<p>On July 19, 2015, cheese lovers descended upon the historic Shelburn Farms Coach Barn for the annual Vermont Cheesemakers Festival. Tune in to hear host Diane Stemple interview cheesemakers live from the festival in this special on location episode of <i>Cutting the Curd.</i> This program was brought to you by <a href="http://www.academie-mons.com">Academie Opus Caseus</a>.<br /> <P><br /> <center><br /> <img src="https://image.staticox.com/?url=http%3A%2F%2Fpink-apron.com%2Fwp-content%2Fs%2F2009%2F08%2FSlide1.jpg" width=400><br /> </center><br /> <P><br /> <P></p>

On July 19, 2015, cheese lovers descended upon the historic Shelburn Farms Coach Barn for the annual Vermont Cheesemakers Festival. Tune in to hear host Diane Stemple interview cheesemakers live from the festival in this special on location episode of Cutting the Curd. This program was brought to you by Academie Opus Caseus.

<p>On this episode of <i>Cutting the Curd,</i> host Diane Stemple talks to Debra Dickerson, who has been ionately involved in the cheese world for over two decades. A board member of the American Cheese Society, Debra lays out the necessary details about the organization plus highlights the ACS Conference before welcoming cheesemonger and author Gordon Edgar to the show to add to the discussion. Tune in as the conversation winds down with an interesting talk on European buyers taking over American cheesemaking companies. This program was brought to you by <a href="http://www.academie-mons.com">Academie Opus Caseus</a>.<br /> <P><br /> <center><br /> <img src="https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/1468577_10152067780460801_1654808932_n.jpg?oh=27914436029f0f295e42f5a3e44808dd&#038;oe=5658F7B5" width=400><br /> </center><br /> <P></p> <h4> &#8220;There is a for every interest in the cheese world and I think as the American Cheese Society has evolved and as the conference has evolved, the s have become more meaty and more engaging and relevant for the future of the industry.&#8221; [21:28]<br /> <P><br /> &#8212;<i>Debra Dickerson on Cutting the Curd</i></h4>

On this episode of Cutting the Curd, host Diane Stemple talks to Debra Dickerson, who has been ionately involved in the cheese world for over two decades. A board member of the American Cheese Society, Debra lays out the necessary details about the organization plus highlights the ACS Conference before welcoming cheesemonger and author Gordon Edgar to the show to add to the discussion. Tune in as the conversation winds down with an interesting talk on European buyers taking over American cheesemaking companies. This program was brought to you by Academie Opus Caseus. "There is a for every interest in the cheese world and I think as the American Cheese Society has evolved and as the conference has evolved, the s have become more meaty and more engaging and relevant for the future of the industry." [21:28] --Debra Dickerson on Cutting the Curd

<p>Tune in for a special episode of <i>Cutting the Curd</i> as Greg Blais and Emily Acosta take listeners through a plethora of cheese travel stories told by attendees of a recent <a href="http://www.academie-mons.com">Academie Opus Caseus</a> sponsored gathering.<br /> <P><br /> <center><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2F.wikimedia.org%2Fwikipedia%2Fcommons%2F9%2F9f%2FGEO_Globe.jpg" width=400><br /> </center><br /> <P><br /> <P></p>

Tune in for a special episode of Cutting the Curd as Greg Blais and Emily Acosta take listeners through a plethora of cheese travel stories told by attendees of a recent Academie Opus Caseus sponsored gathering.

<p>Jason Hinds s host Greg Blais in Cutting the Curd&#8217;s continuing discussion on lost cheeses. Find out how two World Wars changed the course of traditional English cheese production and about today&#8217;s growing renaissance of cheese in the UK. This program was brought to you by <a href="http://www.academie-mons.com">Academie Opus Caseus</a>.<br /> <P><br /> <center><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2Fscontent-lga1-1.xx.fbcdn.net%2Fhphotos-xfa1%2Fl%2Ft31.0-8%2F737000_535427713143157_605526374_o.jpg" width=400></center><br /> <P><P></p> <h4> &#8220;We have to sell cheese on the front foot. When you stand in front of a customer and that initial engagement happens there&#8217;s an instant you have the fear or no fear. You step forward or step back. If you step back, the customers smell the fear.&#8221; [24:00]<br /> <P><P><br /> <I>&#8211;Jason Hinds on Cutting the Curd</i></h4>