Cutting the Curd
551 episodes - English - Latest episode: 17 days ago - ★★★★★ - 61 ratingsFeaturing interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.
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Episodes
Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo
April 02, 2024 15:00 - 47 minutes - 43.2 MBBenita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discover the traditional flavors of the Middle East. She hosts cheese events to allow others to discover the versatility of her cheese. Give a listen to...
Lady & Larder
March 26, 2024 15:00 - 45 minutes - 41.7 MBOn this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches. Photo...
Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese
March 22, 2024 10:57 - 37 minutes - 34.4 MBDiscover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound cheddar. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Cu...
To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi
March 11, 2024 22:00 - 40 minutes - 37.3 MBKristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powere...
Everything You Need To Know About Applying For DZTE Grants
March 04, 2024 22:00 - 49 minutes - 44.9 MBThe Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRA recipient Alexandra Jones, 2015 DZTA recipient Tom Perry, and DZTE board president Brandi Wills. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Urban Stead Cheese
February 19, 2024 21:00 - 44 minutes - 40.8 MBWhat is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere. H...
Going "All In" on Cheese
February 13, 2024 15:30 - 44 minutes - 40.8 MBJoe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter. Photo courtesy of New England Food and Farm. Heritage Radio Network is a listener supported nonprofit podcast network....
Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC
February 06, 2024 16:00 - 40 minutes - 37.4 MBIn this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting th...
A Visit to Uplands Cheese
January 29, 2024 23:51 - 46 minutes - 42.5 MBA special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Sim...
What Is Fancy Food Anyhow?
January 22, 2024 22:00 - 51 minutes - 46.8 MBJoe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Return to Planet Cheese: Catching Up with Janet Fletcher
January 09, 2024 19:00 - 39 minutes - 36.6 MBAward-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead. Heritage Radio Network is a listener supported nonprofit podcast network. Sup...
Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd
December 12, 2023 15:47 - 47 minutes - 43.8 MBIn this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year. We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year. Get ready for a fl...
Mice & Milk: Navigating the Dairy Dilemma with Mousehole Cheeseshop
December 05, 2023 15:00 - 42 minutes - 39.2 MBIn the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the C...
A Cheesemonger's Influence
November 28, 2023 00:50 - 1 hour - 57.9 MBToday we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter! Heritage Radio Network is a listener supported nonprof...
Recorded Live at the Art of Cheese Festival: Huma Siddiqui-Seitz of White Jasmine Cheese, Madeline Kuhn pf Emmi Roth, and Pam Hodgson of Sartori Cheese
November 20, 2023 21:00 - 56 minutes - 51.8 MBRecorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only ...
Cutting Edge Conversations: Uncovering the Craft with Martijn Bos of Boska Food Tools
November 13, 2023 22:00 - 42 minutes - 39 MBIn this episode of Cutting the Curd, we sit down with Martijn Bos, the innovative mind behind Boska Food Tools, a company dedicated to revolutionizing the world of cheese tools and accessories. Martijn shares his passion for cheese tools and discusses the creative process behind designing unique cheese tools that enhance the cheese experience. Join us for a fascinating conversation on the art and science of cheese cutting and serving! Heritage Radio Network is a listener supported nonprofit...
Steve Jones, Cheese World Ambassador
November 07, 2023 16:00 - 54 minutes - 49.5 MBThis week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and operated 5 cheese businesses, and has since left the cheese counter in 2020 to pursue work in cheese distribution. Let's hear what led him on his journey as he charts the course in his cheese filled world! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd...
The Allure of Wisconsin: Three Cheesemakers Tell Their Stories
October 30, 2023 21:00 - 1 hour - 59.2 MBRecorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Marieke Penterman, and Ricardo Gutierrez Cruz to talk about moving to Wisconsin from other countries and making cheese in the state known as "America's Dairyland". Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Cheese Pro By Day, Comedy Pro By Night
October 17, 2023 15:30 - 39 minutes - 36.1 MBTune in this episode when Joe interviews Cheese Professional Jeff Buck, who daylights as a cheese monger and moonlights as a comedian in the LA area circuit and beyond. Hear how Jeff runs bits and cheese anecdotes on and off the stage, and how his good work at the cheese counter has helped him produce three different comedy shows in the LA area - you might hear a cheese parody or anecdote or celebrity impression too- tune in to hear more about what Jeff's been up to! Heritage Radio Network ...
Madame Fromage's Adventures in Cheese
October 10, 2023 19:00 - 38 minutes - 35.2 MBTenaya Darlington is an author, instructor and a restaurant cheese director based in Philadelphia. She's well known for her cheese-centric adventures, which she shares online and in person through a variety of mediums. Her new book is part cheese history, part cheese science, and 100% inspiration for designing your own cheese adventure, whether its out in the world, or in your own home. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by bec...
Interview With Amye Gulezian of High Lawn Farm, Jersey Cows and the Massachusetts Guild
October 04, 2023 23:55 - 26 minutes - 24.7 MBOn today's episode we have Amye Gulezian, the Specialty Foods Operations Manager at High Lawn Farm, located in Lee, Massachusetts. Amy has been both a cheesemaker and cheesemonger since 2018 and has a degree in Agricultural and Heritage Dairy Production. I’m excited to catch up with her about the latest at the Massachusetts Cheese Fest and what’s developing at High Lawn Farm. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a mem...
Tom Perry and Shelburne Farms, A Look At Vermont Cheddar
September 25, 2023 16:00 - 47 minutes - 43.3 MBOur guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New England scene for many years and was a previous winner of the DZTA scholarship. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Love and Labneh
September 19, 2023 14:30 - 46 minutes - 42.9 MBLoveneh Labneh is a collaboration between Erivan Yogurt and Merion Park Cheese Co, The story of these two Philadelphia-area companies, and how they came together, is a modern story rooted in tradition and memory. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Team USA and the Mondial du Fromage
July 24, 2023 21:00 - 54 minutes - 49.6 MBIn this inspiring episode, Joe checks in with CMI Masters Champions Courtney Johnson and Sam Rollins. Courtney and Sam will each individually represent Team USA in September 2023 at the Mondial Du Fromage in Tours, France, an elite biannual world champion cheese monger event. If either of them win, it would be a first for a USA cheesemonger! - GO team USA! Photo courtesy of Kathryn M. Sheldon. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Cur...
Meet CMI 2023 Winner Sarah Simiele
July 17, 2023 21:00 - 37 minutes - 34.5 MBSarah Simiele, owner of The Curd Nerd in Syracuse, NY has forged a path from Microbiology studies to cheese shop ownership with no signs of slowing down. A story about following your passion and taking risks that most recently culminated in being crowned the new CMI champion. Listen and get inspired! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Honoring Former CTC Host Diane Stemple
June 26, 2023 17:00 - 34 minutes - 31.9 MBWe're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recognized by the new world chapter of the Guilde Internationale des Fromagers for her work in the cheese industry. For decades, Diane promoted artisanal cheese makers form the US and abroad, first as a monger, then in sales, then as a brand ambassador, and of course as a co host of this podcast. Diane’s niche was interviewing authors about their che...
The Cheese Shop Des Moines Story and the 2023 ACS Conference
June 19, 2023 23:00 - 51 minutes - 47.2 MBToday we welcome CJ Bienert to CTC for the first time! CJ & Kari Bienert are the owners of both the Cheese Shop of Des Moines and Cheese Bar of Des Moines. We discuss what it was like in 2011 to start up a cheese shop in their twenties and the upcoming ACS conference that will be held again this year in Des Moines. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Spoiled: The Myth of Milk as Superfood with author Anne Mendelson
June 12, 2023 23:15 - 50 minutes - 45.9 MBIn her latest book, "Spoiled: The Myth of Milk as Superfood," Anne Mendelson deconstructs the history of 'drinking milk' and the myths, scientific developments, and social constructs that have supported the growth of an industry, for better or worse. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Beehive Cheese: A Look at B Corp Certification and Utah Cheesemaking
May 22, 2023 22:30 - 40 minutes - 37 MBOur guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of being a B Corp company. Plus, we deep dive into of some of their greatest flavor origin stories, starting with their classic Barely Buzzed and now to their newest venture Red Butte Hatch Chile cheese. Photo courtesy of Katie Schall. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cut...
Tales from a Nomadic Cheese Maker
May 15, 2023 21:00 - 1 hour - 56.9 MBOn our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" by his popular instagram and YouTube handle where he is followed by thousands. Trevor is a real life nomadic herdsman, cheese maker, writer, and educator who has traveled to remote areas of the world studying different coagulation and rennet practices while embracing regenerative grazing and sustainable livestock practices. We catch up to hear w...
That Cheese Plate Wants to Party with Marissa Mullen
May 08, 2023 21:00 - 58 minutes - 53.4 MBMarissa Mullen, founder of That Cheese Plate and creator of Cheese By Numbers, is back with us to celebrate her new book, That Cheese Plate Wants to Party. We get into the details of writing a second book, social media, book deals, and building a work life you love. We also dive into the book and talk cheese plates, cheese pairings, and cheese playlists! Photo courtesy of Alyssa Greenberg. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by...
It's Pizza Time with Peter Reinhart of Pizza Quest!!
May 03, 2023 14:30 - 56 minutes - 52.1 MBWe finally got a Pizza expert on Cutting the Curd! On this episode Cara and Joe interview Peter of HRN 's Pizza Quest about everything form best practices of cheese to the new wave dough movement hitting the Pizza crust domain. Plus, we review the philosophy of artisan Pizza and its similarities to cheesemongering. In the words of the great Michelangelo, Cowabunga! Photo courtesy of Ron Manville. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the ...
Happy Spring! A look back at Goat Cheesemakers : Mike Lee and Judy Schad with Greg Blais in 2014
April 10, 2023 21:00 - 37 minutes - 34.4 MBBack in June 2014, almost a decade ago, our former CTC host Greg Blais chatted with Mike Lee of Twig Farm Vermont and Judy Schad of Capriole Goat Cheese Indiana to learn the differences between the two goat cheesemakers. Each farm milks the alpine breed of goat but has very different cheesemaking styles. Here we take a look at the thought provoking nuances between the two classic American artisanal producers. Heritage Radio Network is a listener supported nonprofit podcast network. Support ...
Meet Zach Berg and Will Werner of Mongers' Provisions
April 04, 2023 21:30 - 1 hour - 61.4 MBZach Berg and Will Werner met when they were ten years old in Michigan. After living in the Bay Area for a few years, they wrote a mission statement for a new food business, Mongers' Provisions, focused on supplying customers for a journey of Cultivation, Connection, and Passion. Now co-owners of two retail locations in Metro Detroit, Zach and Will join us to discuss beginnings, growth, and lessons learned. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cu...
Charting the Course in Cheese
March 28, 2023 01:24 - 49 minutes - 45.1 MBIn this episode, we catch up cheese monger extraordinaire Lassa Skinner about the many hair pin turns she has taken in her storied career as a cheese professional. Lassa is co-founder of Culture magazine, author of two books; 'Cheese for Dummies' and 'Cheese Boards to Share', and also is the mind behind Counter Culture events to help further cheesesmongers' education. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cu...
Cheese Care on the Counter: Monger Education in the Field
March 23, 2023 01:50 - 1 hour - 62.8 MBCheeses are alive, and cheeses of all types are influenced by their environment. Once a cheese leaves the caves and enters the suppy chain, we need to do more than cross our fingers that it will make it to a customer in good condition. One of the responsibilites of cheesemongers is to continue to care for cheeses after they arrive to the store. In this episode, we speak with Jen Lopez from Forever Cheese and Catilin Adler from Bedford Cheese Shop in NYC to talk about Cheesemonger Education a...
Sheana Davis the Buttermonger, a Review of Compound Butters
March 13, 2023 22:30 - 33 minutes - 30.4 MBOn today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and what makes them special. Plus, we look at the attributes of AOP French butters. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Cheese Tales from Zingerman's Deli with Sean Hartwig
March 07, 2023 15:00 - 56 minutes - 51.4 MBMeet Sean Hartwig, the specialty food manager at Zingerman's Deli. In this episode, Sean shares cheese tales about what he has seen and learned over his 14 years at the Zingerman's cheese counter. We discuss what servant leadership is, and what changes Zingerman's has made since 2020 that have improved work / life for the team and what makes things at Zingerman's Deli tick. Photo courtesy of S. Carter. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cuttin...
Maison Agour, with Guillaume Dupin, A Look at Basque Country Gastronomy
February 20, 2023 17:00 - 40 minutes - 36.7 MBOn today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more about the Basque gastronomic culture relating to worlds of Ossau Iraty, Petit Agour, and Bayonne Ham. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Enrollment is Open at Cheese State University
February 13, 2023 23:30 - 40 minutes - 37.4 MBMolly Browne, Directory of Education at Dairy Farmers of Wisconsin, joins us to discuss Cheese State University, a digital campus for people in the cheese industry to "deepen their knowledge, sharpen their skills, and build connections". Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
Alex Armstrong, Sensory Evaluation at Jasper Hill
February 07, 2023 16:00 - 49 minutes - 45.5 MBSome people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
The Story of Sach Foods and Paneer Cheese
January 31, 2023 21:30 - 39 minutes - 36.1 MBJasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly processed or tasted anything close to what they enjoyed growing up. So Jasleen started making her own. A couple of years later, they started Sach Foods to bring organic, high protein, great tasting Paneer to the US market. Tarush joins us for a conversation about the role this singular cheese plays in Indian cuisine and vegetarian diets, the experie...
Allison of Lakin's Gorges Cheese
January 24, 2023 16:30 - 42 minutes - 38.5 MBA look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's and is now winning awards for her cheeses like Rockweed. Here we take a deep dive into what it means to be a Maine Cheesemaker and how studying anthropology can help you make better cheese. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by S...
Joe Salonia and the World Cheese Awards, What It Means to Be a Winner!
January 12, 2023 02:42 - 40 minutes - 37.5 MBWe're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by ...
A World of Cheese
December 17, 2022 03:24 - 41 minutes - 38.3 MBThe cheese industry has a presence in almost every country around the world and those who work in this industry are passionate about their jobs, cheese, and community. In this episode we heard voices from around the world from cheese professionals on how they became experts. They shared their thoughts with Carlos Yescas as he concluded his time as guest host of this podcast. Carlos would like to thank everyone at HRN for their hard work opening spaces for thoughtful conversations, and to hi...
The Dirt on Cider (And Why You Should Pair Cheese With It)
December 07, 2022 05:23 - 49 minutes - 45.7 MBWhat is cider? What is American Cider? Why is everybody drinking it? And what does this have to do with cheese? Rachel Freier, a Certified Cheese Professional AND Certified Cider Professional is here to answer all of the questions. From Ithaca to Spain and back again, we talk about the history, the production, and the pairings of cider, and let tastebuds do the talking. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! ...
Brazilian Cheese: A New Country to Learn From
November 11, 2022 17:21 - 40 minutes - 37.3 MBJohn Braga speaks to us about his work in Brazil and the US promoting traditional cheeses. He also voices Senhor Tião from an interview conducted by Carlos Yescas during his trip to Minas Gerais, Brazil in May 2022. Photo Courtesy of O Queijonista. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
La Maison du Comté
November 01, 2022 17:54 - 44 minutes - 40.9 MBOur guest is Aurelia Chimier, Director of Communication for the Comité Interprofessionnel de Gestion du Comté. We take a trip to La Maison du Comté, a museum and interpretive center for all things Comté cheese to examine the continuing production and celebration of this great cheese, from production to marketing. Jean-Louis Carbonnier is here to discuss the Comte Scholarship. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a mem...
Meet Christy Caye of Gourmet Dash
October 25, 2022 06:25 - 39 minutes - 36.4 MBOn today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.
2/2: What’s the Difference Between Raw and Unpasteurized Milk Cheese? With Jonny Crickmore
October 18, 2022 05:03 - 42 minutes - 39 MBThis is the second episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Jonny Crickmore, cheesemaker at Fen Farm Dairy in England. Photo Courtesy of Fen Farm Dairy. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.