Cutting the Curd

According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition’s Raw Milk Cheese Appreciation Day to learn why raw milk cheese is so great, and what raw milk cheeses we’re obsessing over right now. See Privacy Policy at https://art19.com/pri...

The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi. See Privacy P...

Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s favorite artists – illustrator  Debra Ziss , painter Mike Geno , and sculptor Dylan Stanfield – AKA @missziss , @mikegenostudio , and @fromagerstanfield – as they talk about their craft and their subjects… cheese! “I’ve been sharing my real cheesemaking process for years, and when I posted...

Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin earlier this month. “The cheese industry has some really awesome people...

Alp cheeses are a delicious byproduct of transhumance – the seasonal movement of people with their livestock between fixed summer and winter pastures. On today’s episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss Alps. [3:45] [17:10] [34:30] See Privacy Policy at https://art19.com/pr...

Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools.  On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing Swatchbook and app, available on iTunes. “The first indication of a successful pairing is, if you’re hungry and thirsty it’ll probably work.” [31:45] – Max McCalman   See Privacy Policy at https://art19...

Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual retirement. Do they sell their business to a younger generation of cheesemaker or to large corporation?  Do they hope their children wish to take over the family business?  On this episode of Cutting the Curd , hosts Greg Blais and Anne Saxelby talk to farmstead cheesemakers...

Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner returns to talk current events in cheese. “In the end, we should have that choice, whether we want to eat it or not.” [25:30] – Matthew Rubiner   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-...

The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs. Tune in to learn about the California, Vermont, and newly formed Pennsylvania cheese guilds and how they promote their cheesemakers and connect them with the community...

Cheese lovers know Culture Magazine – an invaluable print and online publication that reports on and creates stories for the world of cheese. Tune in to hear co-founders and sisters, Thalassa and Stephanie Skinner, talk about how they conceived of and created Culture Magazine and how they generate content for a cheese-obsessed audience. “ See Privacy Policy at https://art19.com/privacy and Califor...

What can archaeology tell us about cheese? Tune in to hear Kelila Jaffe – Food program coordinator and PhD candidate at NYU’s Food Studies program – discuss the origins of domesticating ruminant animals and how our ancestors discovered cheese making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Ever dream of owning your very own cheese shop?  On Episode 120 of Cutting the Curd , Diane Stemple spoke to Beth Lewand – proprietor of Eastern District – about the challenges she faced opening her shop in Greenpoint, Brooklyn.  On today’s episode, Beth returns fresh off her 5-year anniversary of being in business!  Tune in to hear Beth and Aaron Foster of Foster Sundry (the coolest new cheese sh...

Cutting the Curd regular guest, Adam Moskowitz, returns! Tune in to hear Adam and host Greg Blais talk about FDA issues, social media gripes, and the upcoming Cheesemonger Invitational in San Francisco. “If you don’t know what pairs well and why, how can you help your consumer know that?” [28:45] –Adam Moskowitz on Cutting the Curd   See Privacy Policy at https://art19.com/privacy and California P...

Last year, _ Cutting the Curd _ producer Emily Acosta brought special coverage of the 2015 Winter Fancy Food Show to the Heritage Radio Network.  With this year’s trade show in San Francisco just weeks away, tune in to revisit these mini-interviews with cheesemakers, mongers, distributors and more as they reveal their thoughts on the most important issues in cheese and make cheese predictions for...

Our holiday special returns: Drunken Cheese Stories! Take a shot or sip some wine, and tune in to hear host Greg Blais talk cheese with superstar friends of the show Max McCalman, Anne Saxelby and Matthew Rubiner. “We should not have to go to France to get our choice of cheese. They should be available to us… The bigger concern is that this could drive a lot of cheesemakers out of business in the...

Tune in to Diane Stemple’s review of Land of Milk and Uncle Honey: Memories from the Farm of My Youth.  Author Alan Guebert and his daughter/editor, Mary Grace Foxwell, join in studio to talk about the realities of farm life from Alan’s life at Indian Farm – a dairy operation on 720 acres of rich Illinois bottomland. “Every three or four generations it always comes back to the simple, good things....

Gold Medal, Blue Ribbon, Best in Show… What makes an award-winning cheese? Tune in to hear host Greg Blais discuss the process of judging cheese with two veteran cheese judges – David Grotenstein and Carlos Yescas – who have served as judges in competitions domestically and abroad. Carlos also talks in depth about recent news over raw milk cheese regulation on behalf of the Cheese Coalition. See P...

Great cheese can take a Thanksgiving meal from good to unforgettable. Tune in to hear veteran cheesemongers Sara Adduci of Feast Virginia and Waldemar Albrecht of Oliver’s Market in Sonoma County give their advice for making the most of your Thanksgiving cheese plate and surviving the busy holiday season at the cheese counter. “We always gets some of the same cast of characters that everyone is go...

We love cheddar cheese. But how much do we really know about this classic food? Tune in to hear Diane Stemple and Gordon Edgar discuss Gordon’s new book – Cheddar: A Journey to the Heart of America’s Most Iconic Cheese – and learn about what the history of one cheese means to our American cultural identity. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://ar...

Grass-fed milk. GMO grain. Silage. Dry Hay. These are terms about animal feed many cheese lovers have heard… but what do they  really mean for cheese, animal welfare and the environment?  On this episode of Cutting the Curd, host Greg Blais talks with Jasper Hill Farm’s Mateo Kehler about what they feed their cows throughout the year and the investments they’ve made in ensuring the health of their...

Naming a cheese is like naming a child: it says something about the cheesemaker and something about the story of that cheese. On today’s episode, Greg Blais chats with Debra Dickerson and Thalassa Skinner about what makes an effective cheese name. Also, on the final day for submissions for the FDA Request for Information Regarding Safe Production of Cheese from Unpasteurized Milk, Greg, Debra and...

Mary Izett knows fermentation. As a fellow Heritage Radio host ( Fuhmentaboutit! ), Mary explores fermentation – from beer to cider to cheese – from a home brewer’s perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all...

The month of October is American Cheese Month, dedicated to North America\u2019s delicious and diverse cheeses and the farmers, cheesemakers and mongers who bring them from the farm to the table. On this episode of Cutting the Curd, we feature one of America’s most prolific cheese states – Wisconsin – and a recent trip taken by a group of decorated cheesemongers, including recent American Cheese S...

This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro’s career, but what exactly is cling wrap and how was it invented? Tune in to hear guests Dave Arnold, host of Cooking Issues and co-owner of Booker and Dax, and Nick Bayne, Cheesemonger Invitational Champion, talk all things c...

If you’ve ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be… but why aren’t there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual passion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quatt...