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The Art and Science of Cheese with Matt Rubiner
Manage episode 422120347 series 3530038
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Listen as Matt Rubiner recounts nearly two decades in the cheese business, evolving from the early days at a Boston cheese shop to his own store's growth, including the opening of a café to handle seasonal market challenges. His dedication to old-world cheese care methods and high-quality grocery offerings shines through, painting a vivid picture of Rubiner's Cheese Mongers' unique identity. The episode also uncovers the meticulous process behind aging a special Gruyère cheese from Switzerland, exploring the science of crystalline formations in aged cheeses and the artistry involved in cheese judging.
Matt's insights into the artisan cheese industry's growth and challenges are a testament to the passion and perseverance required in this field. From navigating import regulations post-9/11 to the surge in culinary craftsmanship since the 90s, the conversation provides a comprehensive look at the evolution of American cheese culture. The episode wraps up with the inspiring story of Jasper Hill in Vermont and their innovative educational initiatives, reflecting the dedication needed to thrive in the artisan cheese world despite economic hurdles and the impact of COVID-19. Tune in for an engaging and informative chat with a true cheese maestro.
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Chapters
1. The Art and Science of Cheese with Matt Rubiner (00:00:00)
2. Cheese Wizard (00:00:14)
3. From Cheese Shop to Gourmet Store (00:07:10)
4. Cheesemongers and Grocer's Journey (00:16:08)
5. Aging Gruyere Cheese and Crystallization (00:25:36)
6. Artisan Cheese Industry Growth and Challenges (00:32:45)
7. Revolution of American Cheese Culture (00:38:10)
8. Artisan Cheese Appreciation (00:48:10)
9. Exploring Passion for Cheese Shop (00:55:37)
30 episodes
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