This week on Cutting the Curd Anne and special guest host Samia Khan spoke to Andy Hatch of Uplands Cheese, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the “Alpine pattern” of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. They’ve even crossbred nine different breeds of cows together to create their own breed of cow perfect for their style of farming. Tune in to hear the creator of Pleasant Ridge Reserve, easily one of the most famous farmstead cheeses, talk shop on HRN!


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