EPISODE 4
Kat Craddock
Saving SAVEUR Magazine
Watch the remarkable Kat Craddock share her journey from cheesemonger to owning one of America's most beloved food magazines. From her days slinging cheese at a shop in Wellesley to literally purchasing SAVEUR Magazine to save it from disappearing, Kat proves that passion and bold moves can reshape entire industries. Plus, discover why she's bringing glossy print magazines back in a digital world—and why it's working.
IN THIS EPISODE 🧀
IN THIS EPISODE 🧀
Course 1 Cheese:
Intergalactic
Producer: Perry Stead Dairy | Philadelphia, PA
Cheese Profile: Thistle rennet soft-ripened
Pairing: 15-year aged balsamic, strawberries
Taste: Three milk types makes this soft, bloomy rinded cheese complex and pleasantly tangy. To cut the fat, the strawberry adds a floral and sweet quality while the aged balsamic deepens the umami vibe and dampens the fermented quality of the rind.
Course 2 Cheese:
Merry Goat Round
Producer: Firefly Cheese | Accident, MD
Cheese Profile: Lactic goat cheese
Pairing: Truffle potato chips, daikon
Taste: A mushroomy rind and lusciously creamy paste is begging for some zip. Enter the radish kimchi, supplying both spice and acidity to cut the fat. The truffle chip adds a complimentary texture with its crunch and savory undertones thanks to the truffle’s earthy umami tones.
Course 3 Cheese:
JUMI Schlossberger Alt
Producer: Jumi Cheese | Switzerland
Cheese Profile: Alpine cheese
Pairing: Smoked Oyster, dusted with tomato chip
Taste: Sweet, nutty and lactic meets a smokey and briny richness that brings out the brothy and sweet tones of the cheese. The light dusting of tomato chips help provide a balancing fruity high note to lighten the pairing.
Course 4 Cheese:
Berthaut* Epoisses
Producer: Robert and Simone Berthaut | Burgundy, France
Cheese Profile: French soft-ripened cheese from Burgundy with a pungent, washed rind and a creamy, gooey interior. Illegal to eat on the subways in Paris because of it’s funk!
Pairing: Wasabi peas
Taste: Boiled peanuts, roasted root vegetables with a healthy dose of funk craves something bold. Wasabi peas play off the vegetable character while adding a distinct and almost effervescent spice to cut the robustly creamy and aromatic profile of the cheese.
Course 5 Cheese:
Fleur du Maquis
Producer: Pointe Reyes Cheese | Corsica
Cheese Profile: Made from ewe's milk, this semi-soft cheese has a creamy, firm and moist textured pate, surrounded in rosemary, juniper and bird’s eye chili.
Pairing: Champagne Cotton Candy
Taste: Herbal and nutty this cheese needs a light and bright pairing. This artisan cotton candy is a play on champagne that adds the necessary sweetness and doubles down on the nutty profile of the cheese to bring a lightness that highlights the herbal character of the cheese.
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EPISODE 5
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