Michael Claypool
Cheese by HandEpisodes
Episodes of Cheese by Hand
Mark All
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Kurt Dammeier is a unique and welcome addition to the world of artisan cheesemaking. People might wonder why an entrepreneur like Kurt would be interested in the cheese business- if you’ve listened to any of our other interviews via Cheese by H
Even before we moved to Pat Morford’s neighborhood I was a huge fan of her cheese. Her legendary, smokey, leaf-wrapped chevre- Up in Smoke- landed at Murray’s Cheese just in time for Thanksgiving back in 2004 and my enthusiasm for her products
You would think that I would tire of these cheesemakers but I swear they just keep getting more interesting. There were entire chunks of footage from my interview with David that didn’t necessarily fit into the “story of Rogue Creamery” but wer
Anyone who has ever visited Rogue Creamery in Central Point, Oregon will understand what I mean when I say that this interview delivers on the “Rogue Experience”. Owners David Gremmels and Carey Bryant have approached their management of this c
Talk about a cheese legend! Mary Kheen is the creator of one of if not the most widely recognized American original artisan cheese: Humboldt Fog. Our conversation with Mary left us with a lot to think about in terms of how much the industry has
I could not pass on all the footage from our time spent with Mariano Gonzales, head cheesemaker at Fiscalini. It, or rather he, speaks for himself. This segment is longer than usual and less edited but no less good. Enjoy.Bonus Fiscalini Foota
John Fiscalini is a straight-shooter. This interview provided wonderful insight into what it means to be an ethical dairyman. My respect for the Fiscalinis is tremendous largely because they stand so firmly behind what they do and how they do i
You may have noticed that we have been working hard to crank out the audio pieces from the majority of our farm visits. In addition to listening, editing and posting the voices of cheesemakers from our tour I have donned my shoe covers again an
There is never a dull moment with Paula Lambert. Spend just a couple minutes with her and you can understand immediately how it is possible that fresh mozzarella went from being virtually unknown to award-winning in a matter of years. The Mozza
Sometimes the most we can hope for in times of transition is that we will look back on them and feel proud of how we conducted ourselves while we were going through them. One of the benefits of the audio portion of our project lagging so seriou
Character. That is the first word that comes to mind when I think of Chef John Folse- followed closely by Dreamer. I’ve never met anyone like him and it was such a pleasure to spend a day with him learning about Cajun and Creole traditions. His
Honestly we could have almost posted this interview in its entirety because Alyce and Doug are so engaging. I never get tired of listening to them talk about cheesemaking or dairying let alone any of the other million hobbies they do. Listening
Times are tough for many these days. We want to do what we can to help members of our new community here in Oregon and we’re inviting you to help too. It does not take much to make a difference and we can’t think of a more worthy organization a
Sweet Grass Dairy InterviewListening to our conversation with Jessica and Jeremy Little is a perfect reminder of just how accessible the people making our food can be. Their honesty and humility still blow me away, not to mention their tenacit
I have been an avid listener of KCRW’s weekly show Good Food for a couple years now. Recently the show’s host, Evan Kleinman, interviewed me about our project. Please take a listen to the segment and keep listening to Good Food. Progress on our
Steve Tate does such a nice job articulating the vision of the farm and dairy that his family runs. We tip our hats to Ginny Tate, Steve’s sister, who mustered the confidence years ago to continue developing and restoring her farm in the face o
How fortuitous that we would hit this farm in our audio chain a couple weeks after their landmark cheese, GRAYSON, was announced runner up for Best in Show and First Place in the Farmstead Cow’s Milk category at the 2008 American Cheese Society
Cato Corner Farm was the final stop on our 4 month trip but being part of the Northeast we decided (like 3 Corner Field Farm) to include it now to stick to regionalism! Cato Corner is run by Elizabeth McAllister and son Mark Gillman. They have
Most cheese enthusiasts in the U.S. are familiar with the impassioned debates about raw milk and raw milk cheese. Considering the massive amount of press time spent covering food safety issues I am doubtful that this issue will be resolved in t
Etsy (the Storque’s mothership) is a business that is all about helping people who are making things by hand get their products to people who want them. Very cool and very much in line with our project all about cheesemakers who craft cheeses b
We actually visited 3 Corner on our way back into NYC at the end of our trip but felt that they ought to be included in the Northeast push because there are some common themes we find interesting. Stewardship, values, integrity- these are all t
Bob and Debbie at Westfield Farm are a rare find. They slipped into the artisan cheese business more serendipitously than many. After spending hours talking to them we felt lucky that Bob had followed his instincts right on out to Hubbardston,
After leaving Vermont, we headed to Maine to visit Caitlin Hunter at Appleton Creamery. Appleton is nestled among a number of popular vacation spots near the coast of Maine. The operation is aptly called a creamery as Caitlin makes cheese with
Our next visit is with Willow Smart & Dave Phinney at Willow Hill Farm. They manage a herd of approximately 85 sheep. Willow and Dave produce a number of cheeses (including Autumn Oak, Fernwood and La Fleurie) but also yogurt, lamb and wool. Wh
Today we visit with Allison Hooper of Vermont Butter and Cheese. Allison and her business partner Bob Reese started out making fresh goat cheese nearly 25 years ago and have since brought a myriad of European style dairy products to the America
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