Cutting the Curd

Special 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 s...

We 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 o...

We 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 b...

Wheyward 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...

On 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 ! Cutti...

On 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....

Looking 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...

Tara 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...

On 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 . See Privacy Policy at https://a...

Carlos 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. Suppor...

Joe 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....

In 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...

In 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 st...

We 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 . See Privacy Policy at https://art19.com/privacy...

In 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 ch...

On 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.co...

After 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 creamerie...

Carlos 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 . See Privacy Policy at https://...

Today 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 las...

On 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 U...

Today 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 ! Cuttin...

Today 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 Alpi...

Our 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...

A 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 .   See Privacy Policy at https://art19.com/privacy and California...

The 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 .     See Privacy Policy at https://art19.com/privacy and Calif...