Episode 202: From the Farm to the Cheese Shop

This week on Cutting the Curd, co-hosts Greg Blais and Anne Saxelby talk with Adam Moskowitz of Larkin Cold Storage and Debra Dickerson of Tomales Bay Foods. During the busy holiday season, cheese shops around the country stock their walk-ins and cheese cases to the brim. But how does all of this fragile cheese get from the farm to the cheese counter in perfect condition? Tune in to hear all of the details from veteran wholesalers/distributors in the American cheese biz as they talk about how the cheese gets to your local cheese shop. This program was brought to you by The Wisconsin Milk Marketing Board. “I think helping people understand the scope of the laws and FDA regulations, and working toegher with the FDA to make a good relationship happen, as the American Cheese Society is trying to do, I think is absolutely critical.” [36:00] —Debra Dickerson on Cutting the Curd “I’m not here to bash the FDA, what I’m here to do is tell people that those who are not being in a mode of compliance, they’re actually putting us all in jeopardy.” [36:55] —Adam Moskowitz on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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