Cutting the Curd

On today's episode, Cara will discuss with Aaron Quint co-owner and head food guy at Kingston Bread and Bar , his bread making skills and how his love for cheese helps him create the ultimate pairings bread and cheese combos. Crunchy bread with gooey cheese... nom nom. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member ! Cutting...

On today's episode Cara interviews Angela Miller, who is the co-owner of Consider Bardwell Farm based in West Pawlet, Vermont. The creamery has gone through a full relaunch since it's voluntary food safety recall. But restarting cheese production is nothing new to co-owner Angela Miller - city slicker turned curd nerd. We'll examine her side of the story and ask what's next for the CBF. Image cour...

E-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale. 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 Privacy N...

Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery . Tune in for a discussion about what challenges arise when taking on a legacy creamery and what's next under Amanda's direction in this leadership role. Photo Courtesy of Cowgirl Creamery and Amanda Parker. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by...

Today Carlos welcomes three incredible women working to bring diversity to the Cheese industry. The Cheese Culture Coalition 's mission is to promote equity and inclusion within the cheese industry by empowering BIPOC communities through education. We welcome Whitney Roberts (President), Agela Abdullah (Marketing Director), and Kyra James (Professor of Curriculum Development) to discuss their expe...

Here Diane will discuss Alexandra 's new book "Stuff every cheese lover should know." From the basics of what cheese is to terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more! Image courtesy of Alexandra Jones. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a membe...

We hear from Rachel Juhl, Mary Quicke, and Peter Dixon on news from the DZTE and learn what inspires them to be part of this organization. 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 Privacy Notice at https://art19....

The proliferation of preorder cheese and charcuterie boards, boxes, cups, cones, plates since Covid's arrival. Some businesses existed before, others were born during the pandemic. We'll check in with a couple of these small business owners that I discovered- where else, on Instagram - to hear about how they got started, what the last 12 months have been like for them, what trends they see continu...

In this episode, we talk with Marissa Mullen about her favorite cheese pairings and her cool, new methods of cheese plating. Plus, we discover her epic journey from music into the cheese world. Have you ever heard of Cheese By Numbers ?? It's been a hit on Instagram, and now she has a bestselling cookbook . Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting t...

On today's episode we discuss Epicure Foods history of importing and distributing through the eyes of Jennifer Drezga, owner and CEO. She will take us through the humble beginnings of Epicure and mention the highlights leading to their 50th anniversary!   Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member ! Cutting the Curd is Po...

Cara interviews Elias Cairo co-owner and founder of Olympia Provisions , about American charcuterie and what's currently trending in the Salumi world. Images courtesy of Olympia Provisions. 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 .Heritage Radio Network is a listener supporte...

On today's episode, I have Anais Saint-Andre Loughran.  She is the co-owner of Chantal's Cheese Shop , located in Pittsburg, PA,  Anais moved there a few years back to start her own business and make her dreams a reality. Today her shop is a community focused market with European flair. In our discussion, I'll ask her what it's like to sell French cheeses in the states and how the marketing of her...

Lauren Gitlin's VIlla Villekulla Farm shares more than just a name with Pippi Longstocking's home. Both are places filled with creative drive and playful spirt. Instead of a monkey and a horse in the books, Lauren's farm and creamery has goats. After a career in journalism, and wine and cheese retail in NYC, Lauren moved to Vermont to start her own farm. Along the way, she learned from some of the...

Happy V-day Curd Nerds! Today on the show Cara interviews Erika Kubick, the cheese preacher behind the cheese advocacy company Cheese Sex Death . They discuss everything from Erika's new upcoming book to what it means to be a cheese slut. Also look out for a special pairing from Erika. Image courtesy of Erika Kubick. Heritage Radio Network is a listener supported nonprofit podcast network. Support...

Cara interviews Amy Sherman , Editor in Chief of the Cheese Professor. They discuss the new educational website and what it's like to curate cheese content online. Plus, a new cheese competition is announced for May 2021. (NYICC) New York International Cheese Competition.  Image courtesy of Amy Sherman. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the C...

Nick Bayne has mongered in the US, competed in Mondial, and is now mongering in London. In this episode Cara discusses with Nick what it's like to monger in other countries, and how his life has changed since.  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...

Diane and Cara interview author Joe Berkowitz about his new book, American Cheese: An indulgent odyssey through the artisan cheese world.  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 Privacy Notice at https://art1...

One day, while biking through Brooklyn, Kyle noticed spent grains from a local brewery being thrown out next to the adjacent bakery. From this moment, the beginnings of Brewers Crackers was born. We'll talk about his career in the food industry including in cheese, his growing concern with food waste, and lessons learned about launching a small food business. We'll also discuss food trends for 202...

It's movie time! We are delighted to have Tenaya Darlington on the show, to discuss her love of classic movies and the cheeses that suit them. Plus, what's up in Philadeliphia, who really is Madame Fromage, and what are the best cocktails per movie. Is it a martini?? Image courtesy of Tenaya Darlington. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the C...

If great cheese comes from great milk, and great milk starts with grasses grown in pastures filled with biodiversity, where do those building blocks to great grass come from? Joan Gussow is a professor emerita of Nutrition and Education at Columbia's Teacher's College, author, food policy expert, organic gardener and HRN Hall of Fame inductee. We will discuss the connection between soil and the fu...

In this episode the hosts of Cutting the Curd talk turkey and muddle over recent current events. Also we check in what everyone is eating this season as well as what's next for CTC. 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...

As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States. Guest host Carlos Yescas is joined by two academics of cheese to share with us their thinking about the work of the FDA, the CDC, the USDA and the USTR. Heritage Radio Network is a listener supported nonprofit podcast network. Suppor...

We talk with partners Karrie and Dave about their upcoming projects at their companies Philosophy Foods , Lady Edison, and Regalis Foods. In this episode we hope to cover what’s up in the importing world and how the holidays may be a little bit brighter than we thought this season. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a memb...

One year after being named "Best Cheese in the World", the world is a very different place.  Guest host Jessica Kesselman talks with David Gremmels about the 2020 release of Rogue River Blue, the COVID pandemic, climate change and climate migration. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member ! Cutting the Curd is Powered...

Anne Saxelby is our quest to discuss her new book, " The New Rules of Cheese: A freewheeling and Informative Guide." It's an interesting book with a wide scope of topics. We'll discuss the book and other current topics. 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 Pol...