On this weeks Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarahs unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistros Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizzs introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas - every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards. I think the interesting thing about cheese is that people dont use it as a main ingredient, but maybe more as a spice. --Sarah A. Maine on Cutting the Curd I always cook with the rind, as long as its an edible rind. --Lizz Spano on Cutting the Curd
On this week’s Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarah’s unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistro’s Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizz’s introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas – every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards.
“I always cook with the rind, as long as it’s an edible rind.” —Lizz Spano on Cutting the Curd