On todays Book Review edition of Cutting the Curd, host Diane Stemple reviews The Cabot Creamery Cookbook, which features recipes and stories from members of the Cabot Creamery cooperative - 1,200 dairy farm families located throughout New England and upstate New York. Diane is joined by New England Emmy award-winning host of Neighborhood Kitchens on PBS, Margarita Martinez, and Craig Gile, cheese grader for Cabot. Both Margarita and Craig contributed their own stories and recipes to this heartwarming and mouth-watering book and tell Diane about how they were recruited before both give their thoughts on recent cheese related issues as well as how they found themselves working in cheese in the first place. This program was brought to you by The Wisconsin Milk Marketing Board. Ive always been a fan of Cabot products and their cheese and also the heritage of the cooperative, so I heartily agreed to come onboard and collaborate. [2:40] --Margarita Martinez on Cutting the Curd We are a farmer owned coop but we do have pretty high standards what we expect from our farmers, so theres an application process [to join the Cabot cooperative]. [6:55] --Craig Gile on Cutting the Curd
On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “The Cabot Creamery Cookbook,” which features recipes and stories from members of the Cabot Creamery cooperative – 1,200 dairy farm families located throughout New England and upstate New York. Diane is joined by New England Emmy award-winning host of Neighborhood Kitchens on PBS, Margarita Martinez, and Craig Gile, cheese grader for Cabot. Both Margarita and Craig contributed their own stories and recipes to this heartwarming and mouth-watering book and tell Diane about how they were recruited before both give their thoughts on recent cheese related issues as well as how they found themselves working in cheese in the first place. This program was brought to you by The Wisconsin Milk Marketing Board.
—Margarita Martinez on Cutting the Curd
“We are a farmer owned coop but we do have pretty high standards what we expect from our farmers, so there’s an application process [to join the Cabot cooperative].” [6:55]
—Craig Gile on Cutting the Curd