Cutting the Curd

From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady , founder and CEO of Top Seedz , joins us to share the story of her company's growth. 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 . See Pr...

The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber ,  Director...

Join hosts Cara , Jessica , and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts, and behind-the-scenes stories from the confere...

Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content , one episode at a time. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd b...

In 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 brothers Juliano and Bruno Mendes of Vermont Queijos , all of whom are producing award-winning cheeses in Br...

Tune 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 pronounce vegan! Don’t miss this one! Heritage Radio Network is a listener supported nonprofit podcast netwo...

On 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 by becoming a member ! Cutting the Curd is Powered by Simplecast . See Privacy Policy at https://art19.co...

Ontario-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 conversation about Canadian cheesemakers and retailers, and what they're looking forward to when ACS is...

Many 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, blurring the line between traditional cheese shop and restaurant. Listen in as Joe takes a deeper dive w...

Tune 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 unveil what the competition was like for our listeners. However, this time around we got a bit of surpr...

Tune 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 the unique flavors and textures of Nettle Meadow's signature cheeses, crafted with care from the finest i...

We 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 cheese professionals to further their cheese education and professional development. Deadline to apply for gr...

Benita 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...

On 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 prod...

Discover 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 sup...

Kristine 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 nonpro...

The 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 m...

What 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 cit...

Joe 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 Ne...

In 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 ha...

A 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 pod...

Joe 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 . See Privacy Policy at https://art19.com/privacy and Californi...

Award-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 cheesemaker...

In 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 recou...

In 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....