Latest Elena santogade Podcast Episodes
Cheesemaking in Brazil with John Braga and Special Guests
Cutting the Curd - July 01, 2024 16:00 - 1 hour ★★★★★ - 65 ratingsIn this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and broth...
The Vegan Cheese Kerfuffle
Cutting the Curd - June 25, 2024 13:00 - 53 minutes ★★★★★ - 65 ratingsTune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronoun...
A New Cheese Documentary 'Shelf Life': An Interview with Robyn Metcalfe
Cutting the Curd - June 21, 2024 15:00 - 27 minutes ★★★★★ - 65 ratingsOn today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd b...
Canadian Cheese Tour with Erin Harris and Kelsie Parsons
Cutting the Curd - June 11, 2024 15:00 - 51 minutes ★★★★★ - 65 ratingsOntario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's not sourcing goods for a national food retailer, they're coordinating the next meeting of the Canadian Cheese Collective. Erin and Kelsie join Jessica for a ...
Cheese Shop & Restaurant Hybrids - How Do They Work?
Cutting the Curd - June 04, 2024 16:00 - 52 minutes ★★★★★ - 65 ratingsMany cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, ...
World Cheese Championship Cheese Contest Explained
Cutting the Curd - May 14, 2024 18:38 - 51 minutes ★★★★★ - 65 ratingsTune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to...
Sheila Flanagan of Nettle Meadow Farm
Cutting the Curd - May 09, 2024 18:00 - 1 hour ★★★★★ - 65 ratingsTune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commitment to sustainable farming practices, to their dedication for cheese-making, Nettle Meadow embodies the essence of craft and quality. Discover th...
Cheese Culture Coalition Scholarships! A Guide to What's Available Right Now
Cutting the Curd - May 01, 2024 01:24 - 52 minutes ★★★★★ - 65 ratingsWe check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC chees...
Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo
Cutting the Curd - April 02, 2024 15:00 - 47 minutes ★★★★★ - 65 ratingsBenita 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 abou...
Lady & Larder
Cutting the Curd - March 26, 2024 15:00 - 45 minutes ★★★★★ - 65 ratingsOn 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 res...
Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese
Cutting the Curd - March 22, 2024 10:57 - 37 minutes ★★★★★ - 65 ratingsDiscover 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 tr...
To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi
Cutting the Curd - March 11, 2024 22:00 - 40 minutes ★★★★★ - 65 ratingsKristine 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 ...
Everything You Need To Know About Applying For DZTE Grants
Cutting the Curd - March 04, 2024 22:00 - 49 minutes ★★★★★ - 65 ratingsThe 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 Ra...
Urban Stead Cheese
Cutting the Curd - February 19, 2024 21:00 - 44 minutes ★★★★★ - 65 ratingsWhat 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 app...
Going "All In" on Cheese
Cutting the Curd - February 13, 2024 15:30 - 44 minutes ★★★★★ - 65 ratingsJoe 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...
Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC
Cutting the Curd - February 06, 2024 16:00 - 40 minutes ★★★★★ - 65 ratingsIn 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 ...
A Visit to Uplands Cheese
Cutting the Curd - January 29, 2024 23:51 - 46 minutes ★★★★★ - 65 ratingsA 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 ...
What Is Fancy Food Anyhow?
Cutting the Curd - January 22, 2024 22:00 - 51 minutes ★★★★★ - 65 ratingsJoe 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! C...
Return to Planet Cheese: Catching Up with Janet Fletcher
Cutting the Curd - January 09, 2024 19:00 - 39 minutes ★★★★★ - 65 ratingsAward-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...
Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd
Cutting the Curd - December 12, 2023 15:47 - 47 minutes ★★★★★ - 65 ratingsIn 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 behi...
Mice & Milk: Navigating the Dairy Dilemma with Mousehole Cheeseshop
Cutting the Curd - December 05, 2023 15:00 - 42 minutes ★★★★★ - 65 ratingsIn 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 o...
A Cheesemonger's Influence
Cutting the Curd - November 28, 2023 00:50 - 1 hour ★★★★★ - 65 ratingsToday 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...
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
Cutting the Curd - November 20, 2023 21:00 - 56 minutes ★★★★★ - 65 ratingsRecorded 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...
Cutting Edge Conversations: Uncovering the Craft with Martijn Bos of Boska Food Tools
Cutting the Curd - November 13, 2023 22:00 - 42 minutes ★★★★★ - 65 ratingsIn 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...
Steve Jones, Cheese World Ambassador
Cutting the Curd - November 07, 2023 16:00 - 54 minutes ★★★★★ - 65 ratingsThis 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...
The Allure of Wisconsin: Three Cheesemakers Tell Their Stories
Cutting the Curd - October 30, 2023 21:00 - 1 hour ★★★★★ - 65 ratingsRecorded 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...
Cheese Pro By Day, Comedy Pro By Night
Cutting the Curd - October 17, 2023 15:30 - 39 minutes ★★★★★ - 65 ratingsTune 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 p...
Madame Fromage's Adventures in Cheese
Cutting the Curd - October 10, 2023 19:00 - 38 minutes ★★★★★ - 65 ratingsTenaya 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% inspiratio...
Interview With Amye Gulezian of High Lawn Farm, Jersey Cows and the Massachusetts Guild
Cutting the Curd - October 04, 2023 23:55 - 26 minutes ★★★★★ - 65 ratingsOn 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 th...
Tom Perry and Shelburne Farms, A Look At Vermont Cheddar
Cutting the Curd - September 25, 2023 16:00 - 47 minutes ★★★★★ - 65 ratingsOur 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 ne...
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