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.
Homepage Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Episodes
Ending the War on Artisan Cheese by Dr. Catherine W. Donnelly
January 20, 2020 22:00 - 40 minutes - 37.4 MBSerious discussion of the various ways the FDA has threatened attack on Artisan cheese, and then backed down when there was no scientific proof of their position. Dr. Donnelly is expert in food borne pathogens and has so much to offer in this fight for artisan cheese. Cutting the Curd is powered by Simplecast.
Episode 406: The Wizard of Cheeseapalooza
January 14, 2020 04:56 - 58 minutes - 53.3 MBOn today's episode, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety. Cutting the Curd is powered by Simplecast.
The Wizard of Cheeseapalooza
January 14, 2020 04:56 - 58 minutes - 53.3 MBOn today's episode, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety. Cutting the Curd is powered by Simplecast.
Episode 405: 2019 End of Year Host Show
December 17, 2019 20:36 - 55 minutes - 50.9 MBHosts Elena Santogade, Diane Stemple and Aaron Foster are all in studio together to reflect on 2019 and make cheese-related bets for 2020. Hijinks ensue... The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/do...
Episode 404: Cheesemaking Elements: Farmland and Feed
December 09, 2019 23:52 - 32 minutes - 29.5 MBOn today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, s...
Episode 403: Mark Kurlansky, author of Milk! A 10,000 Year Food Fracas
December 03, 2019 17:48 - 37 minutes - 34.4 MBFor this month's book review, Diane Stemple interviews Mark Kurlansky about his book Milk! A 10,000 Year Food Fracas. With a title like that, Diane has many cheese-related questions! Cutting the Curd is powered by Simplecast.
Episode 402: Industry Reflections with Jodie Wische
November 25, 2019 22:59 - 35 minutes - 32 MBHost Elena Santogade talks with Jodie Wische about what she's seen these past 20+ years in cheese, and how ecommerce transformed––and continues to transform––the industry. Cutting the Curd is powered by Simplecast.
Episode 401: Cheesemaking Elements: Equipment and Getting Started
November 18, 2019 23:07 - 32 minutes - 29.6 MBAmanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware. This university dairy went from zero to cheesemaking, and with an all-female cheesemaking crew! Cutting the Curd is powered by Simplecast.
Episode 400: Anne Saxelby
November 04, 2019 22:51 - 46 minutes - 42.6 MBFor our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby, founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue! Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our...
Episode 399: Cheese Tariffs: Part 2
October 28, 2019 21:51 - 45 minutes - 41.9 MBTariffs on cheese and specialty products from the EU went into effect on Friday, October 18th. Elena chats with Daniel Schnyder, Director of Imports & Licensing at Emmi Roth and Vice President of the Cheese Importers Association of America, about the final details and how cheese got caught up in the whole aeronautics dispute in the first place. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare...
Episode 398: Book Review: Cheese Boards to Share: How to Create a Stunning Cheese Board for Any Occasion by Lassa Skinner
October 22, 2019 03:50 - 46 minutes - 42.9 MBOn today's book review, Diane interviews cheese industry champion Lassa Skinner. With a new book on cheese boards and Counter Culture production in full-swing, Lassa's cheese plate is full! Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN H...
Episode 397: Sustainability and Small Dairy Farms: What Happens When Good Gals Grow Old
October 14, 2019 21:00 - 40 minutes - 37 MBModern, concscious consumers love to talk about sustainability and supporting small, local dairy farmers, but what does that actually look like for the farmer? It turns out it's not just about buying your favorite artisan cheese at the farmer's market. In this episode, we talk to Dan Brooks of Wayward Goose Farm about one sustainable option for what happens when a dairy cow retires. Cutting The Curd is powered by Simplecast.
Episode 396: B Corporation: Rogue Creamery
October 07, 2019 22:11 - 33 minutes - 30.3 MBWe're on a B Corp kick! Today, Elena profiles another B Corp company in the cheese industry: Rogue Creamery. Marguerite Merritte, Cheese Emissary (aka Marketing Manager) chats about how Rogue became a B Corp and what that status means internally for the team. Cutting the Curd is powered by Simplecast.
Episode 395: B Corporation: Vermont Creamery
October 01, 2019 03:28 - 36 minutes - 33.3 MBIn 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day. Cutting the Curd is powered by Simplecast.
Episode 394: Missy Hughes, Chief Mission Officer and General Counsel at Organic Valley
September 23, 2019 23:07 - 39 minutes - 35.7 MBElena chats in-studio with Missy Hughes about how the Organic Valley Cooperative works, and Missy's work as Chief Mission Officer and General Counsel. Missy works with legislatures and government agencies as she advocates for nationwide access to organic products, animal welfare, farmworker rights and good stewardship of the earth. Hear how her efforts impact dairy farming and what she sees as top priorities in sustainable agriculture moving forward. Cutting the Curd is powered by Simplecas...
Episode 393: A chat with the owners of San Francisco's first urban creamery, Daily Driver
September 16, 2019 20:13 - 41 minutes - 38.5 MBOn today's episode Elena chats with Hadley and David Kreitz, co-founders of San Francisco's first urban creamery. The urban-meets-rural reality of a business like Daily Driver presents a unique set of challenges, and also offers a unique payoff for urban customers who love fresh dairy. But, how to pull off what's normally farm-based production in the midst of...San Francisco?! Cutting the Curd is powered by Simplecast.
Episode 392: Happy 40th, Neals Yard Dairy!
September 09, 2019 21:12 - 55 minutes - 50.5 MBDiane Stemple is on location in London this week, for Neals Yard Dairy's 40th birthday party! Tune in for interviews with Jason Hinds, David Lockwood, Sara Stewart and Bronwen Percival. Cutting the Curd is powered by Simplecast.
Episode 391: Cheese Tariffs: What You Need to Know (before Midnight tonight!)
August 12, 2019 21:12 - 37 minutes - 34.3 MBThis time sensitive show is devoted to making sense of the potential tariffs on cheeses imported into the U.S. from the European Union. It's clear how the tariffs could impact importers (read: not good for business), but what other sectors of the industry will feel the effects? And, will those effects be all bad, or are there some who stand to gain? Elena will be speaking with Stephanie Ciano of World's Best Cheese to make sense of what's happening, what might happen and what––if anything––c...
Episode 390: Celeste Nolan of Laurel Valley Creamery in Ohio
August 05, 2019 21:00 - 39 minutes - 36.4 MBThis week's show is a collaboration between Cutting the Curd and The Farm Report. Elena is in the studio fellow HRN host and producer, Lisa Held, interviewing farmer and cheesemaker Celeste Nolan. Celeste and her husband purchased their family dairy farm 15 years ago. Struggles with sustaining the business on fluid milk production alone led them to add cheesemaking to the mix. Soon to be featured on Farmsteaders, an episode of PBS's POV series, Celeste and her family give an honest portrait ...
Episode 389: Promoting French Cheese Around the World: Charles Duque
July 30, 2019 01:02 - 35 minutes - 32.2 MBCharles Duque is the Managing Director for North America for the French Dairy Board. He travels all throughout the continent, promoting French cheese from Central America to Canada. On today's show, Elena chats with Charles in studio about how his promotional efforts are received in the different countries he focuses on, and the state of cheese enthusiasm throughout this vast region. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation ...
Episode 388: Careers in Cheese: Lilith Spencer
July 22, 2019 15:29 - 54 minutes - 49.8 MBOn today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills. It's HRN's annual summer...
Episode 387: Book Review: Italian Table
July 15, 2019 14:27 - 32 minutes - 30.2 MBOn a continued Italian kick, Diane interviews author and food tour operator Elizabeth Minchilli about her new cookbook, The Italian Table. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, ...
Episode 386: Cider & Cheese, Friends Indeed
July 08, 2019 20:40 - 41 minutes - 37.8 MBPairing wine and cheese is so classic, it's become a cliche. Craft beer has enjoyed an upswell of interest lately, and with that it's also been the focus of a lot of pairing opinions. But one of our favorite pairing partners - cider - hasn't gotten its proper due. Today, Jeff Russell - cider fanatic and sales director for Vermont's Eden Cider - joins us to talk about the state of the cider nation, tips for pairing, and how cheese and cider might not be such strange bedfellows. It's HRN's an...
Episode 385: Live from the Dairy Farmers of Wisconsin booth at the 2019 Summer Fancy Food Show
July 01, 2019 21:17 - 40 minutes - 37.2 MBElena taped today's episode at the Dairy Farmers of Wisconsin Booth at the Summer Fancy Food Show. Today's episode features shorter interviews with ten different cheesemakers, all from Wisconsin and all making unique products! From the science behind cheese spread texture to the benefits of using a bio digester, these mini-interviews are full of interesting details and endearing Wisconsin accents. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you ma...
Episode 384: Bruno Gritti of Quattro Portoni and Paola Calciolara of Le Tamerici
June 24, 2019 20:40 - 48 minutes - 44.6 MBThe Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quatro Portoni and Paola Calciolara of Le Tamerici chat with Elena about their products and what's ahead for them during their trip to the states. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright ...
Episode 384: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici
June 24, 2019 20:40 - 48 minutes - 44.6 MBThe Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici chat with Elena about their products and what's ahead for them during their trip to the states. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future f...
Episode 383: Cheesemaking Elements: Affinage
June 18, 2019 01:27 - 36 minutes - 33.2 MBIn our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese. Elena chats with Crown Finish Cave Manager Ethan Partyka and Sales Director Caroline Hesse. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting th...
Episode 382: Book Review: Osteria
June 10, 2019 19:55 - 41 minutes - 37.8 MBOn today's show Diane interviews writer Natalie Danford. Natalie was the translator for Slow Food's Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member t...
Episode 381: Owning Your Own Cheese Sales Business
June 03, 2019 21:09 - 34 minutes - 32.1 MBOur guest today is Amy Thompson, owner and operator of Full Shelf Foods. Amy's path to business ownership was mostly rooted in retail work. We'll hear about how she's bringing a cheesemonger's perspective to brokerage space. Also, what exactly is a brokerage-type business? Cutting The Curd is powered by Simplecast
Episode 380: Cheese Work As a Parent: Jessica Kesselman
May 20, 2019 22:47 - 37 minutes - 34.1 MBJessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese? Elena and Jessica explore the answers to these questions and more on today's episode! Cutting the Curd is powered by Simplecast.
Episode 379: Fun with Cheese: Will Studd on his four decades working in cheese
May 13, 2019 21:21 - 42 minutes - 38.7 MBWill Studd is perhaps best known for his cheese-focused television show, Cheese Slices. Now in its eighth season and with sixty-four episodes under his belt, Will Joins Elena on air to talk about all that goes into the show. We'll also hear about his newest adventure, Will Studd's Cheese Range, a curated selection of cheeses offered to the US and Australian markets. Cutting the Curd is powered by Simplecast.
Episode 378: Book Review: Comfort Food Diaries
May 06, 2019 20:27 - 38 minutes - 35.2 MBThis month Diane interviews freelance writer and former New Yorker editor Emily Rees Nunn about her food-focused memoir, Comfort Food Diaries. Cutting the Curd is powered by Simplecast.
Episode 377: Spring 2019 Host Show
April 15, 2019 20:08 - 48 minutes - 44.5 MBElena, Diane and Aaron are at it again with our second end-of-season host show. Following the runaway 'morning talk show' style success of last season's host show, Elena has some thought-provoking cheese-related prompts for the group, Diane tries to thwart her efforts and Aaron tries his best to answer while aghast at what's happening in the studio. Cutting the Curd is powered by Simplecast.
Episode 376: A Cheese Professional's journey within the "LGBrieTQ" Community
April 08, 2019 21:30 - 40 minutes - 37.3 MBCara Warren has worked in cheese since 2005 and is currently the East Coast Sales Manager for Isigny Sainte Mere. Cara's pairings wow'ed the room at The Cheeses of Europe Interactive Beer & Fromage Event last week, and on the same day Vice Munchies featured her along with a small group of lesbian and non-binary cheese professionals. Elena chats with Cara in studio on the heels of both! Cutting the Curd is powered by Simplecast.
Episode 375: Book Review: Janet Fletcher's latest, Wine Country Table
April 01, 2019 21:56 - 37 minutes - 34.3 MBJanet Fletcher chats with Diane about her latest book, Wine Country Table. A Napa Valley resident and long-time food writer, Janet's Planet Cheese is an industry favorite newsletter. Cutting The Curd is powered by Simplecast.
Episode 374: Sour Beer and Cheese in Denver. Yes to All of the Above!
March 25, 2019 14:36 - 40 minutes - 37.6 MBWe caught up with Rachel Smith, General Manager at Goed Zuur, in the midst of a cheese-inspired road trip. Two years after opening Denver's first sour beer tap room, Goed Zuur is en route to pick up their first cheesemaker collaboration: Acid Wash, made by Parish Hill (washed with––you guessed it: sour beer!). Elena and Rachel chat about this first cheese collaboration project, the joys of growing a passion-fueled business and the excitement it all entails. Cutting the Curd is powered by Si...
Episode 373: Looking Over The Edge - The Agony & Ecstasy of Opening a New Cheese Shop
March 18, 2019 14:23 - 43 minutes - 39.5 MBIvy Ronquillo is about to join the frazzled ranks of cheese shop owners with her new emporium Second Mouse Cheese in Pleasantville, NY. While Ivy has extensive experience in the advertising industry, as well as a culinary degree from FCI and years working in specialty food for the likes of Murray's and Artisanal, opening a shop presents an entirely new set of challenges. We join Ivy on the precipice of this new adventure to find out how she's faring and what's keeping her up at night. This w...
Episode 372: Inga Witscher, Host of PBS's Around the Farm Table
March 11, 2019 19:28 - 37 minutes - 25.8 MBWhat do you do when your plans turn to ash––literally?! Inga Witscher, host of PBS's Around the Farm Table, chats with Elena about the unique moment she and her husband find themselves in. Just as they were on the cusp of building out a brand new cheesemaking room, their barn and facilities burned down last fall. Now, rebuilding is the new plan. Cutting the Curd is powered by Simplecast.
Episode 371: Cheesemaking Elements: Cultures
March 04, 2019 13:29 - 37 minutes - 34.5 MBIn our second episode of the 2019 Cheesemaking Elements series Elena dives deep into the world of cheese cultures. Culture expert Robert Aguilera explains how culture houses work and why we're starting to see monoculture creep when it comes to starters and adjunct cultures used in cheesemaking. Plus, how the culture supply chain business is changing within the growing cheese industry. Check out the Cheese Science Toolkit Robert mentions at the end of the episode! Cutting the Curd is powere...
Episode 370: Book Review: Cheese Beer Wine Cider
February 25, 2019 19:40 - 39 minutes - 36 MBDiane welcomes Steve Jones of Portland's Cheese Bar and writer Adam Lindsley––co-authors of Cheese Beer Wine Cider: A Field Guide to 75 Perfect Pairings––to the show this week. Listen as Diane gets to geek out on two of her favorite things: cheese and beer! Cutting the Curd is powered by Simplecast.
Episode 369: Travel. Teach. Cheese. Repeat! A New Vision for the Daphne Zepos Teaching Award
February 18, 2019 20:36 - 40 minutes - 37.2 MBThis will be seven years since the DZTA was founded in 2012. The organization has grown its squad of cheese teachers, just released a newly defined vision for the organization and has a revamped membership on their Board of Directors. Rachel Juhl, Chief Administrator of the Endowment, chats with Elena about how the organization has grown and what's in store for Award winners of the future. Cutting the Curd is powered by Simplecast.
Episode 368: Murray's<–>Kroger Retailer Profile
February 11, 2019 20:21 - 42 minutes - 39.3 MBFounded in 1940, Murray's Cheese remains a New York City institution. Over the past ten years they've taken their cheese show on the road, and 430 stores later they have made their mark within their Kroger 'Cheese Shops' all around the country. Elena talks with Lauren Toth, Project Manager, Training & Curriculum at Murray’s Cheese about how the Kroger program became such a huge endeavor, and how it all works. Cutting the Curd is powered by Simplecast.
Episode 367: The Dawn of A New Sheep Era
February 04, 2019 16:35 - 45 minutes - 41.6 MBOur 2019 Cheesemaking Elements series kicks off with...milk! Sheep’s milk, at that, in all its luscious glory. Elena interviews Mariana Marques de Almeida, sheep and goat specialist on everything from milk production to cheesemaking. Check out the Dairy Sheep Association for more resources! Cutting the Curd is powered by Simplecast.
Episode 366: Monthly Book Review: You Are a Complete Disappointment by Mike Edison
January 28, 2019 22:20 - 45 minutes - 41.5 MBOn this month's book review Diane Stemple interviews Mike Edison, fellow Heritage Radio Network host (Arts & Seizures) about his latest memoir, You Are a Complete Disappointment, A Triumphant Memoir of Failed Expectations. With the title pulled from real life––it was one of the last things the author’s father said to him before dying––there's a lot to get into here! Cutting the Curd is powered by Simplecast.
Episode 365: Cheese in the Professional Kitchen: Can chefs and line cooks save the artisan cheese industry?
January 21, 2019 21:47 - 37 minutes - 34.2 MBCheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff. Undaunted by the learning curve, Rachel is committed to changing how cheese is thought of—and handled—in the restaurant kitchen. Cutting the Curd is powered by Simplecast.
Episode 364: Cheese Tourism with Cheese Journeys
January 14, 2019 23:12 - 32 minutes - 30.3 MBOn today's show Elena looks at a facet of the cheese business that's tangential to the supply chain: cheese tourism. Anna Juhl, Founder and CEO of Cheese Journeys and Sylvain Jamois, Private Chef and Cooking Instructor, join Elena in studio to chat about their growing cheese-focused travel business, Cheese Journeys. Cutting The Curd is powered by Simplecast.
2018 Host Show: Elena, Diane & Aaron In Studio Together
December 17, 2018 22:09 - 39 minutes - 36.5 MBElena, Diane and Aaron all gather in-studio as an end-cap to our fall season and 2018! This episode features reflections on the cheese industry this year, host-picks for 2018 Cutting the Curd season highlights, lowbrow confessions and a spirited debate on what cheeses should be represented if Mt. Rushmore featured cheese instead of American Presidents. Cutting the Curd is powered by Simplecast.
Episode 362: Marieke Penterman: On Borenkaas, Wisconsin and the reality of America's family-owned cheesemakers today.
December 10, 2018 22:00 - 41 minutes - 37.9 MBMarieke Penterman is no newcomer to the American artisanal cheesemaking scene––or to this podcast! On today's show Elena and Marieke chat about the joys of a well-aged business and how Marieke got to where she is today. As mentioned in the episode, here's a link to the new Dairy Farmers of Wisconsin commercial featuring Marieke and her cheesemaking neighbors. Cutting the Curd is powered by Simplecast
Episode 361: How To Kick Ass at Retail–or Anything!–by Optimizing Your Workflow
November 26, 2018 22:00 - 44 minutes - 41 MBFollowing up on our Supply Chain 101 show with Aaron and Glenn, on the first half of this week’s show Elena goes in-depth with Brie Hurd of The Cheese Shop of Salem on her simple [and brilliant] approach to placing pre-orders as a retail buyer. In the second half of the show Brie pulls back the curtain on some of the systems and philosophies behind her highly functioning retail operations. Can a catering form embody an entire retailer's philosophy? At The Cheese Shop of Salem...yes! Cutting...
Episode 360: The Power of Parmigiano Reggiano
November 19, 2018 21:38 - 50 minutes - 46 MB"The King of Cheese" or as Elena puts it, "The Queen of Umami" – today's show is all about the wonders of Parmigiano Reggiano. Grace Singleton of Zingerman's Deli sheds light on the Consorzio del Formaggio Parmigiano-Reggiano and Elena tastes three different parms live, in studio! Cutting the Curd is powered by Simplecast.