Matt Spiegler's guest appearances

Matt Spiegler

Cutting the Curd

The Collective Creamery Cheese Podcast

David Major

Peter Dixon

Rynn Caputo

Gianaclis Caldwell

Tressa Eaton

Steve Jenkins

Laurel Valley Creamery

Sandor Katz

Hannah Howard

Mike Edison

Mark Gillman

David Rice

Sam Kennedy

Stacey Gentile

Michael Lee

OwlTail

Just about every cheese lover dreams about becoming a professional cheesemaker — but it takes real dedication to the craft to make that dream a reality. Matt Spiegler started out as a blogger, exploring the world of artisan cheese and writing about it as he went at his site Cheese Notes. Soon, he was making his own cheeses at home — and eventually quit his day job to intern and then work at one of the country’s most esteemed cheese houses, Jasper Hill Farm. Today, he’s the head cheesemaker at Churchtown Dairy, a biodynamic farm in New York’s Hudson Valley, only a few miles from where Matt grew up. Plus, we taste some delicious Churchtown cheeses!

<p>Just about every cheese lover dreams about becoming a professional cheesemaker — but it takes real dedication to the craft to make that dream a reality. Matt Spiegler started out as a blogger, exploring the world of artisan cheese and writing about it as he went at his site <a href="http://cheesenotes.com/" rel="nofollow" target="_blank">Cheese Notes</a>. Soon, he was making his own cheeses at home — and eventually quit his day job to intern and then work at one of the country’s most esteemed cheese houses, Jasper Hill Farm. Today, he’s the head cheesemaker at <a href="http://www.churchtowndairy.org/" rel="nofollow" target="_blank">Churchtown Dairy</a>, a biodynamic farm in New York’s Hudson Valley, only a few miles from where Matt grew up. Plus, we taste some delicious Churchtown cheeses!</p>

An Interview with Matt Spiegler of Cheese Notes and Churchtown Dairy

It’s time for more urban cheese making on Cutting the Curd! This week, Anne Saxelby and Sophie Slesinger talk with Matt Spiegler- web developer by day, and cheese maker by night. Tune in to hear Matt’s first memories of cheese, his initial interest in making his own cheese, and what types of cheeses he prefers to make. Hear about how Matt translated a French cheese documentary into English, and his self-imposed ‘365 Cheese Challenge’. Learn more about Matt’s cheese infatuation at Cheese Notes. This program has been brought to you by Hearst Ranch.  “My very first cheese-making experiments were mozzarella and ricotta- the easier cheeses to make. But then I decided I wanted to take it to the next step- goat cheeses, lactic cheeses, aged goat cheeses. At first, they were huge disasters because I tried to age them in my fridge.” —Matt Spiegler on Cutting the Curd

<p>It’s time for more urban cheese making on Cutting the Curd! This week, Anne Saxelby and Sophie Slesinger talk with Matt Spiegler- web developer by day, and cheese maker by night. Tune in to hear Matt’s first memories of cheese, his initial interest in making his own cheese, and what types of cheeses he prefers to make. Hear about how Matt translated a French cheese documentary into English, and his self-imposed ‘365 Cheese Challenge’. Learn more about Matt’s cheese infatuation at <a href="http://www.cheesenotes.tumblr.com" rel="nofollow" target="_blank">Cheese Notes</a>. This program has been brought to you by <a href="http://www.hearstranch.com" rel="nofollow" target="_blank">Hearst Ranch</a>.</p> <p></p> <h2>“My very first cheese-making experiments were mozzarella and ricotta- the easier cheeses to make. But then I decided I wanted to take it to the next step- goat cheeses, lactic cheeses, aged goat cheeses. At first, they were huge disasters because I tried to age them in my fridge.” —<em>Matt Spiegler on Cutting the Curd</em></h2>

Episode 96: Urban Cheese Making with Matt Spiegler