Cutting the Curd
559 episodes - English - Latest episode: 9 days ago - ★★★★★ - 65 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
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.
1/2: What’s the Difference Between Raw and Unpasteurized Milk Cheese? With Mariano Gonzalez
October 11, 2022 15:47 - 41 minutes - 38.1 MBThis is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting USAID. Photo Courtesy of Grafton Village Cheese Company. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cu...
Remembering Anne Saxelby
October 07, 2022 13:30 - 29 minutes - 27.2 MBOn October 9th of last year the HRN community was devastated by the passing of Anne Saxelby. Anne was many things to many people. She was the co-founder of Saxelby Cheesemongers and an ardent supporter of artisan food producers. She was one of the earliest HRN hosts, launching Cutting the Curd in 2009. She was a wife and mother to 3 young children. As the first anniversary of her loss draws near, we pay tribute to the many ways she impacted this world for the better. Longtime HRN host Harry...
Cheesemaking in Maine: Fuzzy Udder Creamery
October 04, 2022 21:54 - 41 minutes - 37.6 MBAccording to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in the state is growing. This includes cheesemakers - some new, and some who have been making cheese for years and are growing their operations. Jessie Dowling, founder of Fuzzy Udder Creamery is here to talk with us about her cheeses, her farm, and the state of cheesemaking and distribution in Maine including the Maine Cheese Guild and the annua...
New Business Profile: C. Hesse Cheese Distribution, Interview With Caroline Hesse
September 26, 2022 23:17 - 38 minutes - 35.6 MBWe chat with Caroline Hesse about her new venture into starting her own distribution company. From her amazing fundraising efforts to her everyday life in sales. In this episode we get the humorous and unforgettable insight into a new chapter of Caroline's "Chesse Cheese" life. Photo Courtesy of Illgander. 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.
Interview With Nina White, Founder of Bobolink Dairy and Bakehouse
September 20, 2022 21:22 - 34 minutes - 31.5 MBCarlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all of their cheeses are made with their own milk. Find out more about them at www.cowsoutside.com and follow them online at @bobolinkdairyandbakehouse. Photo Courtesy of Nina White. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a m...
Women in Cheese With Mary Casella
September 12, 2022 23:17 - 42 minutes - 38.5 MBBrooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry. Photo Courtesy of Mary Casella. 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.
Tonic Time With Samantha Kane of Fever-Tree
August 15, 2022 20:17 - 43 minutes - 39.7 MBToday on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA. Photos Courtesy of Samantha Kane. Heritage Radio Network is a listener supported nonprofit podcast network. S...
The Future Looks Bright: A Crash Course in Forecasting
August 09, 2022 00:58 - 42 minutes - 39.4 MBFelice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do it? Who should be doing it? And when? Photo Courtesy of Felice Thorpe. 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.
Catching Up With Cara Condon, CMI Winner 2022
July 26, 2022 19:40 - 41 minutes - 38 MBToday on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago. Photo Courtesy of Kathryn M Sheldon @kathrynmichael. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate. Cutting the Curd is Powered by Simplecast.
Interview with Lee Hennessy of Moxie Ridge Farm
June 30, 2022 20:56 - 52 minutes - 47.8 MBOn today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries?? 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 Magic of Water Buffalo Continued: The Story of Buf Creamery
June 13, 2022 23:49 - 43 minutes - 39.7 MBThe story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia. Photo Courtesy of Buf Creamery. 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.
Parish Hill Creamery, and the Importance of Natural Cheesemaking
June 07, 2022 00:33 - 47 minutes - 43.7 MBOn today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible. Photo Courtesy of Parish Hill. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Cur...
Water Buffalo With Bayou Sara Farms
May 25, 2022 21:45 - 39 minutes - 36.5 MBIn the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time. Flash forward to the present day, and Sara owns and operates Bayou Sarah Farms, manages a herd of water buffalo, and is working towards creating her own gelato, while also practicing sustainable farming and learning about natural cheesemaking. ...
Water Buffalo With Bayou Sarah Farms
May 25, 2022 21:45 - 39 minutes - 36.5 MBIn the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time. Flash forward to the present day, and Sara owns and operates Bayou Sarah Farms, manages a herd of water buffalo, and is working towards creating her own gelato, while also practicing sustainable farming and learning about natural cheesemaking. ...
Special Show: A Check-in With Ukrainian Cheesemakers
April 26, 2022 21:08 - 29 minutes - 26.6 MBSpecial Show: We check in with cheesemakers and cheese professionals from Ukraine. We hear from Olha Ternytska, cheesemaker and restaurant fromager, Oksana Chernova, cheese judge and training expert, as well as cheesemakers Andriy Kulyk and Oleksander Ukrainets also known as 'The Milk Master at Lel’. They share their plans, worries, and love for Ukrainian cheese. “Cheesemakers are resilient, but so many in Ukraine face an uncertain future.” Carlos Yescas would like to dedicate this show to...
Natural Cheesemaking Today.
April 05, 2022 03:00 - 40 minutes - 37.1 MBWe check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwor...
Introducing the Concept of Social Ecology
March 14, 2022 23:52 - 47 minutes - 43.3 MBWe talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more to address climate change. She teaches for the Institute for Social Ecology and is based in Vermont. Photo Courtesy of Institute for Social Ecology. 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.
A Spirited Approach to Tackling Food Waste: A Conversation With Emily Darchuk of Wheyward Spirit
March 01, 2022 00:32 - 36 minutes - 33.2 MBWheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-dairy scientist can tackle, transforming the way we look at existing supply chains, food systems, marketing, and disrupting the way we think about categories in the marketplace. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a membe...
Alpinage - A New Cheesemaker! And a Frenchman Found in Wisconsin
February 23, 2022 00:50 - 34 minutes - 31.2 MBOn today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen. 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 Crave Family and Multi-Generational Farming
February 07, 2022 20:13 - 33 minutes - 30.9 MBOn today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the support of the state of Wisconsin helps Cheesemakers in their research and refinement. This, plus dairy queens, chocolate mascarpone, and more. 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.
Scaling Up: A Conversation With Felice Thorpe
January 31, 2022 19:47 - 39 minutes - 36.5 MBLooking ahead through 2022, it's a time of great potential and opportunity. It seems like it's easier than ever to sell cheese and other specialty items, and at the same time, it's more challenging than ever. There are more sales channels, more ways to advertise and communicate, more promotional platforms, more data... Felice Thorpe and CTC host Jessica Kesselman have zeroed in on four areas for this discussion about the time we're living in. While some are focusing on this time as the 'G...
Let’s Volunteer to Make a Better Cheese Industry
January 26, 2022 01:20 - 36 minutes - 33.7 MBTara Holmes from the American Cheese Society and Nicole Garrett from the Cheese Culture Coalition talk to us about volunteer opportunities at their organizations. Carlos talks about the DZTE. Tara worked in higher education before transitioning to nonprofit management. Today, she is the executive director for the American Cheese Society. She has a B.A. in English Education from Gunnison's Western Colorado University, where she also completed coursework in outdoor leadership and ran track. ...
We Made It! New Year New Season, a Review of 2021, and a Forecast of Trends for 2022
January 11, 2022 16:02 - 45 minutes - 41.3 MBOn today's episode of Cutting the Curd, our host team of Cara, Carlos, and Jess talk about last year's realizations and next year's possible trends. Also, is anyone going to FFS Vegas?? Happy NEW Year!! 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.
What's the Value of Cheese Competitions?
December 07, 2021 02:24 - 44 minutes - 40.4 MBCarlos Yescas talks to Emma Young (aka @TheCheeseExplorer) about cheese judging, medals, and competitions around the UK and elsewhere in Europe. We hear her take on the value of cheese competitions and why you should pay attention to them too. Visit her website at: www.cheeseexplorer.com Photo Courtesy of Emma Young. 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.
D'Vine Wine and Cheese Pairings with Joe Prinz
November 29, 2021 23:52 - 45 minutes - 41.2 MBJoe Printz, owner of The Grape D'Vine Wine and Spirits, and D'Vine Bar in Sparkill, NY, likes the element of surprise in food and wine pairings. While one rule of thumb is "what grows together goes together," there's a lot of unexplored territory and that's where the fun begins. He was given three cheeses to pair up with wines, with celebrations in mind, which will get us primed for the holidays. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the C...
Comté AOP, It's Not All About Age!
November 23, 2021 19:38 - 41 minutes - 37.8 MBIn this episode, we discuss with Taz, a Comté dairy farmer, what life is like to work with a producer-farmer network. Then in the second half of the episode, we catch up with Jean-Louis to understand what makes Comté so special. Plus, we cover the best wine and spirit pairings! To find out more about the Comte scholarship details, please visit: comte-usa.com/events/comte-scholarship Photo Courtesy of Comté. Heritage Radio Network is a listener supported nonprofit podcast network. Support C...
Mezcal and Cheese Pairing with Agave Road Trip
November 15, 2021 23:42 - 46 minutes - 42.8 MBIn the past, cheese has generally been paired with wines and craft beers, but today we take a deep dive into the world of Mezcal. Here we'll explore the many options that can surprise us and even tempt us to new levels within the world of Agave spirits. Today we'll chat with Lou Banks of SACRED Agave and Chava Periban - they're also the awesome duo of the cool new podcast Agave Road Trip, also streamed on the Heritage Radio Network. Heritage Radio Network is a listener supported nonprofit p...
Commercial Cultures: Let's Start a New Conversation.
November 08, 2021 19:43 - 48 minutes - 44.7 MBWe talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking. Photo Courtesy of Robert Aguilera. 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 Anne Saxelby
November 01, 2021 23:01 - 47 minutes - 43.5 MBIn this episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at slowfoo...
Tête de Moine AOP with Martin Siegenthaler and Randall Felts
October 25, 2021 21:58 - 28 minutes - 25.8 MBOn today's episode we review the history and uses of the classic Swiss cheese Tête de Moine AOP. Our guests are Martin Siegenthaler, Gerant / Manager of Tête de Moine AOP Association, and Randall Felts, ACS CCP Cheesemonger and Owner of Beautiful Rind, located in Chicago. Also described in the episode is the Rosomat machine and its useful qualities. It's available to buy via www.shopjuicernet.com. Photo Courtesy of Martin and Randall. Heritage Radio Network is a listener supported nonprofi...
Perrystead Dairy
October 19, 2021 14:42 - 36 minutes - 33.7 MBAfter 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch. Heritage Radio ...
What's Happening with French Raw Milk Cheeses?
October 11, 2021 18:22 - 38 minutes - 34.8 MBCarlos Yescas (guest hosts) talks to Arnaud Sperat-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France. 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.
Plant Based Cheese, What's New and Similar to the Fluid Milk Model
September 28, 2021 01:19 - 31 minutes - 29.2 MBToday Cara speaks with Felice Thorpe, Owner of Felice Foods, Consulting Sales Director for the specialty food businesses, and Rebekah Baker, Director of Sales on the west coast for Treeline Cheese. They are on today's episode to discuss the commonalities and perspectives of the plant-based cheese world with the fluid milk cheese market. By reviewing how the grocery world has evolved in these last few years, we discuss how they are merging in the marketplace and how their stories can be more ...
Interview w/ Hannah Howard, Author of the NEW Book, Plenty: A Memoir of Food and Family
September 14, 2021 00:11 - 35 minutes - 32.9 MBOn today's episode, Diane sits down with Hannah Howard to discuss her new book and find out what makes this memoir so special. Hannah Howard is a writer and food expert who spent her formative years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market. She has a BA from Columbia University and an MFA from the Bennington Writing Seminars. Hannah has been published in New York...
Who will be the next CMI winner?
August 13, 2021 15:58 - 27 minutes - 24.9 MBToday we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition. 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.
Adopt-an-Alp with Caroline Hostettler, the History and Meaning of this Alpine Cheese Program
August 09, 2021 23:47 - 40 minutes - 37 MBToday our guest Caroline Hostettler, introduces to the CTC audience what it means to participate in the Adopt an Alp program. Plus, she explains the importance of the craftsmanship behind these cheeses. As part of her own importing company, Quality Cheese, Caroline has been a pioneer in the perception and trade of the Alpine cheese category. Here we get her take on the current values of the Alpine cheese field and how US specialty shops around the country can help support these Swiss cheese...
Debra Dickerson and the Cheese Industry today!
August 03, 2021 01:47 - 36 minutes - 33.5 MBOur host Diane discusses with Debra Dickerson, Director of Education and Customer Outreach at Cowgirl Creamery about the current atmosphere in the cheese market and what may be next for the industry. SAVORY Institute DZTA Daphne Zepos Teaching Award Cheese Culture Coalition Image courtesy of Debra Dickerson. 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.
Grassroots help for small cheesemakers.
July 12, 2021 23:23 - 49 minutes - 44.9 MBA group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort. 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.
Preview of the 2021 American Cheese Society Conference
June 28, 2021 23:18 - 45 minutes - 41.4 MBThe annual American Cheese Society Conference is virtual this year! The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021. 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 Relationship between Bread and Cheese ft. Kingston Bread
June 22, 2021 02:19 - 35 minutes - 32.6 MBOn today's episode, Cara will discuss with Aaron Quint co-owner and head food guy at Kingston Bread and Bar, his bread making skills and how his love for cheese helps him create the ultimate pairings bread and cheese combos. Crunchy bread with gooey cheese... nom nom. 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.
Consider Bardwell - 'The Comeback Kid'
June 08, 2021 00:13 - 32 minutes - 29.9 MBOn today's episode Cara interviews Angela Miller, who is the co-owner of Consider Bardwell Farm based in West Pawlet, Vermont. The creamery has gone through a full relaunch since it's voluntary food safety recall. But restarting cheese production is nothing new to co-owner Angela Miller - city slicker turned curd nerd. We'll examine her side of the story and ask what's next for the CBF. Image courtesy of Consider Bardwell Farm. Heritage Radio Network is a listener supported nonprofit podca...
A Conversation with Hannah Howard
May 25, 2021 01:58 - 40 minutes - 37.1 MBE-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale. 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.