Cutting the Curd

Host Greg Blais interviews the newest addition to the Cutting the Curd team, Elena Santogade. A four-time guest, Elena is taking over as Producer and will be hosting the show once a month. Who is she? We'll find out! Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Vince Razionale, recipient of the 2017 Daphne Zepos Teaching Award, joins host Diane Stemple to discuss his award-winning vision: bridging the bandaged cheddar gap between England and the US, and in his words, “promoting the ongoing and rigorous study of one particular style of cheese.” Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy...

What’s the deal with whey? Homa Dashtaki, founder of White Moustache Yogurt, joins host Greg Blais to discuss the often forgotten byproduct of cheese and yogurt production. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host Greg Blais catches up with 2017 Cheesemonger Invitational winner Jordan Edwards at the Winter Fancy Food Show in San Francisco. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

On this week's episode, Greg Blais sits down with Cathy Strange, Global Cheese Buyer for Whole Foods Market. Cathy worked as a Specialty Team Member in three regions before becoming a Team Leader, then a Regional Coordinator. In 2000, with more than 20 years of food industry experience under her belt, she became the Whole Foods Market Global Cheese Buyer and an expert at detecting international fo...

Diane Stemple is on location at the 2018 Fancy Food Show, where she sits down with Jonathan Kaufmann, author of Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host of Heritage Radio's The Food Seen , Michael Harlan Turkell, joins Diane Stemple to discuss his book - Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://a...

Our annual holiday special is back! Tune in to hear host Greg Blais, CTC founder Anne Saxelby, and cheese friend Nate McElroy ( Cypress Grove ) talk cheese. Cutting The Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Sue Conley, co-founder of Cowgirl Creamery in California, joins host Greg Blais to talk about the recent wildfires in California and how the cheese community has come together to help. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Kate Leeder of Aperitivo in Grand Rapids, Michigan and Emily Lindh of Denizen in Brooklyn, NY join host Diane Stemple to discuss cheese restaurant tales. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

With the support of the Wisconsin Milk Marketing Board, Wisconsin Cheesemakers Association, IPAP and Midwest Refrigerated Services organized a shipment 20,000 pounds of cheese to the hurricane Harvey victims in Texas. They are now organizing another shipment of Wisconsin cheese to go to the Hurricane Irma victims. On today's episode, we welcome back Lisa Hall to speak to Saxon Creamery's participa...

Albert Straus - founder of Northern California's Straus Family Creamery - chats with host Greg Blais about milk, sustainability, community and quality. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host Greg Blais catches up with French cheesemonger, educator and consultant, François Robin about the French cheese scene and his perspectives on cheese in America. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Author Liz Thorpe joins Diane Stemple in the studio to talk about her new book, The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love . The first book of its kind to be organized not by country, milk type, etc., The Book of Cheese maps the world of cheese using familiar favorites - what author Liz Thorpe calls the Gateway Cheeses. Cutting the Curd is powered by Simplecast See...

Host Greg Blais reports live from Bra Cheese. In this episode: Sam Frank, Sara Aducci and Lucy Hoffman. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host Greg Blais reports live from Bra Cheese. In this episode: Giorgio Cravero and Betty Koster. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host Greg Blais reports live from Bra Cheese. In this episode: Guffanti Formaggi's Carlo and Davide Fiori and Stephanie Ciano of World Best Cheese. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Bronwen and Francis Percival speak with host Diane Stemple about their book, Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host Greg Blais sits down with friend of Cutting the Curd and regular guest, Susan Sturman, Anglophone Director at the Academie Opus Caseus. Cutting the Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

On the season finale of Cutting the Curd , Diane Stemple is on location in Denver, Colorado for the annual American Cheese Society conference! Tune in to hear her speak with Christina Fleming, a cheesemonger who now works at a cannabis boutique, about the differences and similarities between selling cheese and selling cannabis products. Cutting the Curd is powered by Simplecast See Privacy Policy...

Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve. Cutting the Curd is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Cutting the Curd 's annual interview with cheese visionary and thought leader, Jason Hinds. Cutting the Curd is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Author Shelly Westerhausen joins host Diane Stemple to talk about her book—Vegetarian Heartland: Recipes for Life's Adventures. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

The Hedrich's know that "Great Milk Makes Great Cheese" and their award-winning cheeses consistently confirms their belief. Larry Hedrich shares the story of LaClare Farms with host Greg Blais. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Happy cows come from California (maybe...), but what about the southern California cheese scene? Alex Brown of LA's Gourmet Imports talks to host Greg Blais about slinging cheese in Tinseltown and about his recent trip to Europe. Patrycja Kotowska, buyer at Eataly, co-hosts. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-in...