100th Episode of Cutting the Curd!

This Week at Saxelby Cheesemongers: 
A New Cheese That’ll Make Ewe Swoon, Plus Cutting the Curd’s 100th Episode!

This week’s email is a love letter to one of our favorite seasonal cheeses, the delicious and one-of-a-kind Ricotta Lana from Vermont Shepherd. Each year, we know that spring has truly sprung when containers of the fluffy, succulent stuff wend their way to our doorstep.
ricotta lanaRicotta Lana is made for a brief time each year, when the sheeps’ milk is flowing, and the production of Vermont Shepherd (both a cheese and namesake of the farm) is in full swing. The whey left over from making wheels of Vermont Shepherd is re-cooked (get it, ri-cotta?!) allowing more fatty, protein-laden curds to be coaxed out. The curds are then drained in a cheesecloth, packed lovingly into little tubs, and sent southward, to our near-drooling-with-anticipation mouths.
Lana is the name of David and Yesenia Major’s daughter, and this cheese was one of her first, and most favorite foods. All we can say is, that little girl has great taste, and thank goodness her parents are willing to share with the rest of us! The flavor is sweet and nutty, with a distinctly sheepy, lanolin finish.
Ricotta Lana is the ideal companion to any salad of roasted summer veggies, sublime atop a plate of pasta, and makes a killer (but super easy!) dessert when paired with fresh berries or honey.

HRN logo

Today’s broadcast marks the 100th episode ofCutting the Curd! To celebrate the occasion, we invited the crew from Casellula Cheese & Wine Cafe for a special ‘Pair on the Air’ session.

pair on the airThink pairings for a cheese plate stop with fruit, nuts and bread? Think again! Fromager Dimitri Saad, pastry chef Leigh Friend, and owner Brian Keyser are prepared to blow our tastebuds through the roof with some exotic and amazing cheese pairings! How about a lemon lavender marshmallow? Or perhaps a citrus chip with fennel seeds? Or maybe some brown sugar fudge to go with your blue cheese? The pairings are endless, so tune in and get inspired!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!



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Check out Saxelby Cheesemongers as featured in the New York Times!

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