Jason Hinds of Neals Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neals Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neals Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as Londons foremost cheese store. As the sales director for Neals Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on todays Cutting the Curd! Todays program was brought to you by Bonnie Plants. Whenever we go interact with a cheese, were not just interacting with the cheese - we are physically transported. [20:00] We dont celebrate just the cheese itself - were working in partnerships with individuals. We present them as much as we present the cheese. [30:00] --Jason Hinds on Cutting the Curd
Jason Hinds of Neal’s Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal’s Yard Dairy, his cheese travels and his experiences in the Jura region of France. Tune in and hear Jason recount trips to the cheese fortresses of Jura, the seasonality and terroir of the area and what makes the cheeses of the region so incredible. Neal’s Yard Dairy is a London artisanal cheese retailer and cheesemaker, described as “London’s foremost cheese store.” As the sales director for Neal’s Yard Dairy, Jason knows where to find cheese, what makes it special and how to sell it. Get some real insight from one of the biggest people in cheese on today’s Cutting the Curd! Today’s program was brought to you by Bonnie Plants.
“We don’t celebrate just the cheese itself – we’re working in partnerships with individuals. We present them as much as we present the cheese.” [30:00]
–Jason Hinds on Cutting the Curd