Cutting the Curd

Tune in for a special episode of Cutting the Curd as Greg Blais and Emily Acosta take listeners through a plethora of cheese travel stories told by attendees of a recent Academie Opus Caseus sponsored gathering. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Jason Hinds joins host Greg Blais in Cutting the Curd’s continuing discussion on lost cheeses. Find out how two World Wars changed the course of traditional English cheese production and about today’s growing renaissance of cheese in the UK. This program was brought to you by Academie Opus Caseus . “We have to sell cheese on the front foot. When you stand in front of a customer and that initial en...

On this Cutting the Curd Book Review , host Diane Stemple talks to Nina Teicholz, investigative journalist and author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. Tune in to hear how certain fats might be the key to reversing the epidemics of obesity, diabetes, and heart disease. This program was brought to you by Academie Opus Caseus . “The book has been called a...

In this episode of Cutting the Curd, host Greg Blais learns about some new and exciting cheese ventures in the Pacific Northwest. Dan Utano, cheesemaker and production manager at Ferndale Farmstead Creamery talks about recreating Italian cheese recipes in Washington State, and Anna Juhl joins in studio to discuss the latest Cheese Journey offering to Oregon State. This program was brought to you b...

As the record drought in California – the worst in hundreds of years – continues to make headlines, food producers across the state are forced to adapt. For Sue Conley of Cowgirl Creamery, this means cutting down on certain styles of cheese. In this next installment of Cutting the Curd’s Lost Cheese series, tune in to hear Sue, Greg Blais and guest co-host Matt Rubiner discuss the drought, cottage...

A few months ago, Joe Salonia of Gourmino Cheese launched a hashtag to promote a cheese we all know and love: #SavetheEmmentaler. While this quintessentially Swiss cheese may seem ubiquitous at cheese counters across the U.S., like many well known European cheeses today, legal, cultural, and economic forces are shifting production of Emmentaler away from it’s historic origins. Tune in to hear host...

Discover the incredibly versatility of yogurt as an ingredient (with the added bonus of probiotic health benefits!). On this Cutting the Curd Book Review, host Diane Stemple chats with James Beard award-winning journalist and author Janet Fletcher about her new book – Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. This program was brought to you by Academie Opus Caseus . “With...

To many, Kyle MacLachlan is best known for his roles in cult films such as Blue Velvet, or for his prominent roles in television shows like Twin Peaks, Sex in the City and Portlandia. To host Greg Blais, however, Kyle is a favorite regular customer at the cheese counter! On this special episode of Cutting the Curd, tune in to hear Kyle talk about his Washington State-based wine label – Pursued by...

With Mother’s Day just around the corner, Cutting the Curd celebrates moms in cheese! On this episode, hosts Anne Saxelby and Diane Stemple talk with fellow cheese mom Rynn Caputo of Caputo Brothers Creamery about teaching her kids about good food and inspiring them with travel to food-centric destinations. This program was brought to you by Academie Opus Caseus . The Caputo Brothers See Privacy P...

Jimmy Carbone, host of HRN’s Beer Sessions Radio, joins host Diane Stemple in the studio to discuss Jimmy’s book – “I Like Pig: Recipes and Inspirations from New York City’s Pig Island” – inspired by the annual pork fest of the same name. Along with James Beard Award winning author Rachel Wharton, Jimmy has created this amazing cookbook highlighting the most popular recipes from the first three ye...

On Cutting the Curd Episode #174 , host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on sustainable agriculture in Wisconsin and stories from the farm. This program was brought to you by Academie Opus Caseus . “We...

Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of traditional cheesemaking with Brad Jones of the Cheese of Choice Coalition and Jeanne Carpenter, author of Cheese Underground Blog. Interested in c...

Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today’s episode of Cutting the Curd . Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically and abroad. Discover what makes Gouda a special cheese, and why raw milk and animal w...

On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “The Carnivore’s Manifesto,” by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world...

Some say the apple doesn’t fall far from the tree, and for the Juhl family this is particularly true… especially if those apples are paired with Comte! Tune in to hear how Anna Juhl grew her cheese business in Utah before moving to New York to start an amazing new cheese-centric travel company – Cheese Journeys – and how sisters Rachel and Leah ended up working together at the renowned wholesale c...

On this week’s episode of Cutting the Curd, host Greg Blais talks with Mansi Jasani – founder of the Cheese Collective in India. Mansi – an alumni of Murray’s Cheese Cave internship in New York and the Vermont Institute for Artisan Cheese (VIAC) – brings her expertise to cheese lovers in Mumbai as a cheesemaker and educator. Learn about the artisan cheese movement in Mumbai, and why Indian cheese...

On today’s episode of Cutting the Curd , Greg Blais talks with Lark Gilmer-Smothermon, shepherd and cheesemaker at Poor Orphan Creamery in Laurin, Montana. Tune in to hear Lark’s journey from photographer to shepherd, and how she is putting Montana on the U.S. artisan cheese map. She also tells us about her upcoming Cheese Making Workshop from March 27 – 30. This program was brought to you by Heri...

In today’s episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero – an Italian expat and former photographer – produces cheeses inspired by his Italian roots on an island that is home to one of the most diverse cuisines in the world, with East Indian, African, Amerindian and European influences. The cheeses are produced from the...

On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “The Cabot Creamery Cookbook,” which features recipes and stories from members of the Cabot Creamery cooperative – 1,200 dairy farm families located throughout New England and upstate New York. Diane is joined by New England Emmy award-winning host of Neighborhood Kitchens on PBS, Margarita Martinez, and Craig Gile, c...

Continuing the discussion from last week about developing new cheeses, this week on Cutting the Curd host Greg Blais chats with Matthew and Maize of Jacobs and Brichford Farmstead Cheese. J&B currently produces three outstanding cheeses that have become standards at counters across the country – Ameribella, Everton and Briana. The R&D process continues, as they are developing a new cheese...

The R&D process for creating a new cheese can be a long and expensive one for new artisan cheesemakers, but it is also a labor of love. On this week’s episode of Cutting the Curd , host Greg Blais sits down Benton Brown and Sam Frank of the Crown Finish Caves – a cheese aging facility in Crown Heights, Brooklyn – and New York cheesemakers Margot Brooks of Sugar House Creamery and Jos Vulto of...

On today’s “Book Review” edition of Cutting the Curd, host Diane Stemple reviews “One Hour Cheese” by Claudia Lucero, owner of Urban Cheesecraft – a DIY cheesemaking company. With 16 recipes for making cheese in under an hour – from “creamy and spreadable” to “firm and chewy” to “melty and gooey” – Claudia very clearly and concisely describes the science and essentials needed to make simple and de...

For many of us working in the cheese business, cheese is a lens through which we view the world and our place in it. With New Years resolutions still on the top of our minds, on today’s episode of Cutting the Curd , Greg Blais talks to two professionals who made the decision to work with cheese, and proactively sought out their current roles. Jeanine Dargis tells us of her amazing uphill journey t...

This week Cutting the Curd host Greg Blais kicks off the new year with all-star guest Anne Saxelby, first catching up about the crazy cheese holidays before getting into their 2014 year in review. The duo discuss fondness for the Spring Brook Reading Raclette before deeming 2014 as the year of regulations in cheese. Revisiting the Food Safety Modernization Act and what it meant for imported and do...

On today’s “Book Review” edition of Cutting the Curd , Diane Stemple review “The Science of Cheese” by Michael Tunick. In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his eve...