Please Explain: Cheese and Making Cheese

Friday, March 15, 2013

Sascha Anderson, Director of Education at Murray’s Cheese, and Gianaclis Caldwell, cheesemaker at Pholia Farm and author of Mastering Artisan Cheesemaking, talk about the wide variety of cheeses, how to select cheeses, and how to make cheese.


Sascha Anderson and Gianaclis Caldwell
News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [11]

Doug from Minnesota

Does anyone know what the opening piece of jazz music is?

Mar. 20 2013 01:41 PM
Giovanni Giannini from Brooklyn

Never, ever eat any Italian-named cheese that's produced in Wisconsin. You might as well eat that cardboard green cannister "parmesan" garbage from Kraft.

Mar. 16 2013 12:22 AM

Hi - was there going to be a Ricotta recipe posted?

Mar. 15 2013 02:04 PM

I'm wondering what your guests' position is on the transplanting of region specific cheeses such as farms trying to make "parmesan" in Wisconsin or buffalo mozzarella in California? I don't understanding the co-opting of names like "parmesan" by American dairies instead of producing unique cheeses based on their local ecologies and production methods. In the EU it's illegal to refer to cheeses with these titles in other regions.

Mar. 15 2013 01:54 PM
Hal from Crown Heights.

Silly Leonard. If you move to Cheddar, England, any cheese you make is cheddar. But try to make it here, and you are as likely to get cheddar cheese as you are to get Champagne by making sparkling wine in California.

Mar. 15 2013 01:54 PM

It's times like this that remind us of the brilliance of SNL's "The Delicious Dish on National Public Radio."

Mar. 15 2013 01:47 PM
pondini from Somerset, NJ

You mentioned Spanish thistle used as rennet and I'd like to mention that one of the farms I import cheese from in Tuscany uses wild artichoke, a type of thistle, as the rennet in their Pecorino.

Mar. 15 2013 01:45 PM
Amy from Manhattan

If animal rennet comes from a calf's stomach, are those the same calves raised for veal in inhumane conditions, like stalls so small they can't turn around?

Mar. 15 2013 01:39 PM

Wondering if your guests think—theoretically—it'd be able to create cheese from a non-dairy source using a similar process. Like nuts or the like?

Mar. 15 2013 01:38 PM
Pavla Hora from River Vale, NJ

is it possible to make fresh spreadable cream cheese at home? I miss tubs of "frishkäse" without any stabilizers (various gums)available in Germany and other European countries in every supermarket (Philadelphia makes a stabilizer-free version too for the European market) I've looked low and high for one from any national or even local brands, but they all have stabilizers in them.

thank you

Mar. 15 2013 01:36 PM

Why haven't fermentation techniques from cheeses been translated into other foods? If my idea is brilliant, please hire me!

Mar. 15 2013 01:26 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.