American Cheese

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 29 July 2000

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're talking American cheeses this week but we won't be including those ubiquitous, shrink-wrapped, orange blocks seen in every supermarket dairy case.

There's a new breed of artisan cheesemakers now turning out luscious, award-winning, handmade varieties and Laura Werlin, author of The New American Cheese , introduces us to the folks who started this renaissance. Think California Teleme so ripe and creamy you eat it with a spoon and you've got the picture. Jane and Michael Stern are in South Carolina scarfing up Pig-a-Plenty Platters at the Beacon Drive-In. Herb genius Jerry Traunfeld offers some thoughts on the often overlooked marjoram, and tea expert Bill Waddington introduces Lynne to a new realm of tea, the lovely display teas of China. Will she be sipping or looking? Our trivia question inspires us to reconsider portion sizes, and this week's recipes are pure summer:Grilled Marjoram-Scented Corn and Herbed Sugar Snap Peas with Goat Cheese.

Broadcast dates for this episode:

July 29, 2000

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.3	It's Lynn Rosetta Caster with the splendid table. I say American cheese and we all think big blocks of mild orange cheese.
0:49.3	Not bad, but these days there's a lot more to American cheese, like California Calamé, so creamy,
0:57.8	you eat it with a spoon. Our guest today, Laura Whirlin, introduces us to the new American
1:03.8	cheese makers. These folks have started a renaissance. Jane and Michael Stern are in South Carolina,
1:10.4	scarsing up pig-a-plenty platters, that genius
1:13.9	with herbs, chef Jerry Trounfell talks marjoram, and tea expert Bill Wattington introduces
1:20.2	us to the display teams of China.
1:23.6	All this and your call coming up on the splendid table. But first this.
1:33.3	It's Lynn Rosetta-Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure,
1:41.3	a practical guide to nourishing ourselves and the people we care about.
1:46.1	If your farmer's market is like mine, green beans are practically jumping off the tables into your arms.
1:52.3	They're coming into high season, and I figure green beans need a break.
1:57.1	They get ignored at this time of year, even though they're in their prime.
2:00.6	They come into season at the same time their flashy cousins do, corn and tomatoes,
2:06.6	so most folks neglect the green bean.
2:09.6	Now, green beans go beautifully with corn and tomatoes, but they're pretty delicious on their own, too.
2:15.6	So here's some ideas of what to do with a pound of green beans.
2:19.3	These aren't recipes as much as concepts, places to begin improvising.
2:25.3	First, let's buy the beans.
	...

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