Cutting the Curd

James Beard award–winning author Adrian Miller joins host Diane Stemple to discuss his book, The President's Kitchen Cabinet, which documents stories of the African Americans who worked in the presidential food service from George Washington through Barack Obama. 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 interviews Slow Food USA director Richard McCarthy and Dr. Paul Kindstedt live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th. 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 interviews Mother Noella and sisters from the Abbey of Regina Laudis live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th. 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 of Cutting the Curd, Martin Johnson joins Greg Blais in the studio to talk about crafting a career in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

To celebrate the 300th episode of Cutting the Curd , host Diane changes things up a bit and talks about meat with fellow HRN host Katy Keiffer. Katy's new book What's the Matter with Meat? is filled with valuable information about the meat industry and its impact on the environment. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-se...

Owner of Foster Sundry, Aaron Foster, joins host Greg Blais in the studio to talk about the challenges of owning a cheese shop, work/life balance in the cheese business and how social media is changing how we sell cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Culture Magazine's Thalassa Skinner joins host Greg Blais to catch us up on the magazine, cheese education and current events in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This week on Cutting the Curd , host Diane Stemple is joined on the line by Dr. Catherine Donnelly, editor of The Oxford Companion to Cheese and expert on the microbiological safety of food, . The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more. S...

Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses . Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the...

The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program. See Privacy Polic...

Brenda Jensen and her husband Dean never planned on being cheesemakers, but today, they produce award-winning sheep's milk cheeses out of Westby, Wisconsin. Tune in to learn more about Hidden Springs Creamery and the challenges and joys of making farmstead sheep's milk cheeses. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my...

Piave cheese has become a staple at so many cheese counters across the US. Tune is to hear Chiara Brandalise, representative for the Consorzio Tutela Piave DOP, explain the origins of this beloved cheese and how Piave cheese helps support an entire agricultural region. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This week on Cutting the Curd , Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined M...

Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant. See Privacy Policy at https://art19.com/privacy and Cal...

The landscape of family farming in Wisconsin has changed drastically over the last several decades. In this episode of Cutting the Curd, Red Barn Family Farms co-founders Terry and Paula Homan share their insight into how family farming has changed, and their efforts to preserve a disappearing way of life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art...

This week on  Cutting the Curd , host Diane Stemple is joined in the studio by cheesemonger and author Elena Santogade. Elena talks about her experience being one of the contributing authors of The Oxford Companion to Cheese , which is perhaps one of the most comprehensive books ever written about cheese. The book includes a great variety of cheese-related topics such as animal species, biograph...

Sue Sturman and Gannon Long of the Massachusetts Cheese Guild join host Greg Blais to continue the discussion from last year's episode #251. The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs. See Privacy Policy at http...

Our annual holiday special - Cheese Stories - returns! Thalassa Skinner (Culture Magazine) and Matt Rubiner (Rubiner's Cheesemongers) join host Greg Blais to recap the holidays, make cheese predictions for 2017 and tell their favorite cheese stories from behind the counter. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-inf...

On the season premiere of Cutting the Curd , host Diane Stemple is joined by Lou Di Palo of Di Palo’s Fine Foods in Little Italy. Lou Di Palo travels to Italy several times a year to select the country’s best hand-crafted specialties and to guarantee their excellence every season, year after year. He is also the co-author of Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and...

Cheese is meant for sharing - whether through a well-composed cheese board or a gathering over fondue. In the same spirit, authors Andrew Tarlow - owner of Brooklyn’s Diner, Marlow & Sons, Marlow & Daughters, and Reynard - and Anna Dunn join host Diane Stemple to discuss debut cookbook: Dinner at the Long Table . The book details seasonal dishes meant to be shared amongst friends. See Priv...

Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on cheese history has converged with his laboratory-based research on cheese crystallography through the topic of climate change. See Privacy Policy at https://art19.com/privacy and California...

The last time Sue Miller and Rachel Fritz Schaal were on the show, they hinted at a very special collaboration. Tune in to learn more about their project, as they and Peter Dixon join in the studio 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 .

Looking for a career path in cheese that extends beyond the retail cheese counter? In this episode of Cutting the Curd, Greg Blais sits down with Will Imre, former cheesemonger and current Sales and Development Manager for Pondini – a distributor of domestic and imported organic cheeses and other specialty foods – to talk about creating a career after mongering. See Privacy Policy at https://art19...

MicroDairy Designs, LLC began by accident – with a dream of starting a small creamery and a lack of available equipment for the limited scale. Frank Kipe joins host Greg Blais on the line to talk about his business and why he believes very small-scale dairying is economically sustainable in the US and abroad. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://...

Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .