Curd is the Word

Send us Fan Mail Think you hate blue cheese? Or have you just been personally victimized by those sad, tangy crumbles on a mediocre bar salad? This week on Curd is the Word , we're giving the blues another chance. From creamy Gorgonzola Dolce and salty, savory Roquefort to English Stilton and Vermont's Bayley Hazen Blue, we're exploring what makes blue cheeses so different—and why y...

Send us Fan Mail What if your next piece of cheese could tell you something about your future? Yes, we're talking about cheese fortune telling. And no, this isn't a Halloween prank. In this spooky episode of Curd is the Word , Certified Cheese Professional Brittany Bisset sits down with Jennifer Billock, better known as The Cheese Oracle , to explore the centuries-old practice of Tyroman...

Send us Fan Mail September was apparently a very good month for cheese. In this episode, Britt shares three cheeses she ate and loved last month, and the very different stories behind each one. First up is the return of Rogue River Blue, Rogue Creamery’s seasonal, Syrah-leaf-wrapped blue that once took home the title of World Champion Cheese. Britt explains why where and when you buy a great chees...

Send us Fan Mail Nancy’s Camembert was more than a favorite cheese—it was part of my cheese origin story, my farmers market days, and literally Episode 1 of Curd Is the Word. Now that it’s retired, what are we supposed to eat? This week, I’m going back to my earliest Brie memories (hello, Starbucks bistro box), talking about how a palate actually evolves, and looking at three American bloomy-rind...

Send us Fan Mail A random phone call at the cheese shop gave me an idea I haven't stopped thinking about: a grilled cheese bar. In this episode, we're turning grilled cheese into a full-blown party—with three starting-point sandwiches, toppings designed to mix and match, a little cheese education (obviously), and a game plan that doesn't leave you standing over the stove making sand...

Send us Fan Mail When most people think Vermont cheese, cheddar probably isn’t far behind. And fair enough—Vermont makes some damn good cheddar. But that’s only the beginning. Three years ago, I went to the Vermont Cheese Makers Festival as someone who loved cheese, had started a cheese business and podcast…and still felt very much like the new girl in the room. That weekend included Jasper Hill’s...

Send us Fan Mail Somewhere along the way, a few wedges of great cheese turned into a full-blown Pinterest production—four kinds of fruit, six crackers, cookies, candy, elaborate meat roses…and apparently even cantaloupe sculptures. In this episode of Curd is the Word , Britt is making the case for a smarter cheeseboard: fewer ingredients, better choices, and cheeses that can pull double duty. Meet...

Send us Fan Mail I love burrata. I’ve even taught people how to make it. But somewhere along the way, burrata became the summer cheese—and I think we can do better. In this episode of Curd is the Word , we’re heading into local summer and looking beyond burrata for your next cheese board. Not because burrata is bad (it’s absolutely not), but because there are so many interesting cheeses out there...

Send us Fan Mail In this episode of Curd Is The Word, Brittany sits down with Nick Bayne, Head Cheesemonger at the Fine Cheese Company in Bath, England, to talk all things Baron Bigod — the British bloomy-rind cheese that looks like a brie but absolutely is not. They dig into Nick’s journey from actor to cheesemonger, why raw milk cheese imports are currently restricted in the UK, and how Baron Bi...

Send us Fan Mail In this episode, we dive into Havilah, an award-winning Alpine-style cheese from New Jersey made by Cherry Grove Farm. Crafted from raw, pasture-based Jersey cow’s milk, Havilah reflects the seasonality, terroir, and careful cheesemaking that have earned it national and international recognition, including wins at the World Cheese Awards. You’ll hear a full tasting breakdown—brigh...

Send us Fan Mail If there’s one cheese that deserves a spot on every holiday table, it’s Trader Joe’s Creamy Toscano soaked in Syrah. In this episode, I’m breaking down exactly why this wine-washed beauty has become a cult favorite—and why it might just be your new December must-have. We’ll talk about what Toscano cheese actually *is*, how Syrah transforms its flavor, and why the pairing works so...

Send us Fan Mail In this audio-only episode, Brittany dives into Cornerstone—the raw-milk American Original cheese crafted from one shared recipe across three states. Created by Parish Hill Creamery, Cato Corner Farm, and Birchrun Hills Farm, Cornerstone is part collaboration, part terroir experiment, and entirely delicious. I break down how this cheese came to be, why raw milk and natural culture...

Send us Fan Mail In this episode, Brittany digs into Cypress Grove's Humboldt Fog, one of the most iconic American goat cheeses. She breaks down everything you need to know: its creamy texture, the tangy yet gentle flavor, that famous ash line, and how the cheese ripens from a firm core to a luscious cream line. She also shares the story behind Cypress Grove and how Humboldt Fog was literally...

Send us Fan Mail In this episode, Brittany dives into the world of Ossau Iraty, a traditional Basque sheep’s milk cheese from the French Pyrenees that’s as ancient as it is delicious. Discover how this AOP-certified cheese captures the essence of mountain pastures, seasonal rhythms, and centuries-old shepherding traditions.  Brittany explores Ossau Iraty’s nutty, buttery flavor, its connection to...

Send us Fan Mail In this episode, Brittany dives into the rich, oozy magic of Quinta—a decadent, spruce-wrapped cheese from the women-owned Point Reyes Farmstead Cheese Company. Join her as she chats with Erin, Sales Manager at Point Reyes, about the happy accident that gave birth to this fan-favorite cheese, now celebrating its fifth birthday during the company’s 25th anniversary year! We’ll unpa...

Send us Fan Mail In this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November’s best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try cheeses and places to go to her ever-gro...

Send us Fan Mail Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY. In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to community events, she's the maestro behind it al...

Send us Fan Mail Welcome back to another episode of Curd is the Word! Today, we're diving into the delicious realm of vegan cheeses. Join us as we explore the remarkable evolution of vegan cheese, sampling Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë. Prepare your taste buds for a flavorful adventure as we discuss the impressive strides made in vegan cheese qualit...

Send us Fan Mail Get ready for a whirlwind update on The B's Cheese business escapades! From figuring out farmer's markets to hosting tasting events and DIY charcuterie classes, this episode packs a punch. Britt dishes out tales from her cheesy past and reveals the delectable cheeses she's currently obsessed with. With her grand comeback to the podcast scene, brace yourselves for mo...

Send us Fan Mail Join your host, Brittany, as she is back with another mini episode - this time focused on cheese education (Yes! It's a thing!). Starting off with the Academy of Cheese, Brittany will talk about the rich history that brought the Academy of Cheese about and discuss how they dive into a range of topics from the fundamentals of cheese-making to advanced tasting techniques for th...

Send us Fan Mail Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible....

Send us Fan Mail Get ready for a fresh approach to cheese in Curd is the Word, Episode 8! Dive into our new "Send me Cheese" mini-series featuring the sensational offerings from Lakins Gorges Cheese in Waldoboro, Maine. In this episode we unwrap and discuss four delectable delights crafted with love and East Forty Farm's finest cow's milk. Join the flavor journey as we explore...

Send us Fan Mail Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor. We'll dive into its washed...

Send us Fan Mail Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties: 6-months aged, 2-years aged, and a c...

Send us Fan Mail In this fifth episode, welcome to 'It's Not Scary, It's Just Dairy' - a mini-series where Brittany talks about commonly seen cheeses at the cheese counter that have more eclectic names. Instead of being intimidated by this cheese, Brittany talks about each one and points out how there's nothing to be scared of because most of them are just like other chees...